Sephardic Chicken Egg Lemon Soup Koto Supa Avgolemono Recipes

SEPHARDIC CHICKEN EGG LEMON SOUP (KOTO SUPA AVGOLEMONO)

Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono) image

A really nice Jewish version of the wonderful Greek soup that I found on a now-defunct international recipes website (recipes.wuzzle.org).

Provided by lecole54

Categories Greek

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs chicken
8 cups water
1/2 bunch parsley
1 medium onion, sliced
1 teaspoon salt
1/3 cup raw rice
2 medium eggs
2 lemons, juice of
2 teaspoons cornstarch
3 tablespoons cold water
parsley (for garnish)
pepper, to taste

Steps:

Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Cover pan and let simmer for 45 minutes. Remove chicken and parsley.
Cut meat into cubes and discard parsley. Set aside.
Add rice to broth and cook for 10 minutes.
Beat the eggs in a small bowl.
Mix cold water with cornstarch.
Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat.

Nutrition Facts : Calories 563.2, Fat 35.7, SaturatedFat 10.3, Cholesterol 224.7, Sodium 579.2, Carbohydrate 12.9, Fiber 1.2, Sugar 1.3, Protein 45.2

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