ReceptnaptárKotosoupa avgolemono (egg-lemon chicken and rice soup)
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Ingredients
Method
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- Bring the chicken to the boil in 2 litres of water with the onion, carrots and celery, skim, season and cook for 40 minutes.
- Take out the meat, remove the bones and shred it; slice the carrots and discard the onion and celery.
- Add the rice to the soup and cook for 15 minutes; return the meat and carrots.
- Whisk the eggs with the lemon juice until frothy, slowly add 2 ladles of hot soup while whisking, then pour it back into the pot and don't boil again.
- It keeps 3 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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