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Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono)

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“A really nice Jewish version of the wonderful Greek soup that I found on a now-defunct international recipes website (recipes.wuzzle.org).”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Cut meat into cubes and discard parsley. Set aside.
  3. Add rice to broth and cook for 10 minutes.
  4. Beat the eggs in a small bowl.
  5. Mix cold water with cornstarch.
  6. Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat.

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