Chicken Avgolemono Soupa
Always a dish to have when you’re unwell, soupa is nourishment for body and soul.
1 whole chicken, organic
4 sticks celery,
1/2 bunch parley
Water, to cover
1 cup arborio rice
Salt to taste
Wash the chicken under a cold tap.
Place the chicken breast side down in a large pot.
Chop celery, carrots, onion, parsley and place in the large pot with the chicken.
Pour in enough water to cover
Add salt and simmer gently for 2 hours.
Remove the chicken from the stock and once cool, remove skin and meat from the bones, cut the meat into small pieces and set aside.
Remove all vegetables from the stock.
Bring the stock to a boil, add the rice and boil until rice is tender.
Meanwhile, beat the eggs in a large bowl until frothy.
Add 1x lemon juice gradually to the eggs, continue beating slowly adding some of the hot chicken stock until the bowl is almost full. (avoid not to add the rice to the beaten eggs)
Pour the avgolemono mixture into the pan of the remaining stock and mix well.
Add the remaining lemon juice and the cut chicken meat pieces into the pot and simmer over low heat for a further 3-5 minutes.
Garnish with a little pepper and server with crusty bread.