Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono)
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
directions
- 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.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.