Kotossoupa (Chicken Soup With Egg & Lemon Sauce)

"Straight out of my Greek cookbook that I brought home from Greece in 1990. The only editing was so Food would accept measurements. 'teacup' didn't work. ;) This is one of my all time favorite recipes."
 
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Ready In:
2hrs 10mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Wash the chicken & rub with one lemon. Place it in a pot, cover with water and let it boil for about an hour and a half on medium heat.
  • Add the carrot, onion, salt & pepper and continue cooking for some more minutes. When the chicken is done (test it with a fork), take it out of the pot.
  • Strain the broth and put it on the fire again. When the broth begins boiling, add the washed rice and continue cooking for 20 minutes.
  • Remove from heat.
  • Make the egg & lemon sauce as follows:

  • Beat the eggs, add lemon juice to taste and beat it together. Pour in tablespoons of the hot but not boiling broth beating at the same time.
  • Add the egg & lemon sauce to the soup stirring constantly and rotate the pot a few times.
  • Sprinkle individual servings with chopped parsley & serve immediately.

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