Traditional Soup

INGREDIENTS:

• 1 whole chicken (3 - 4 pounds)

• 8 cups water

• 1 onion, cut into large chunks

• 2 carrots, peeled and whole

• 2 celery stalks, cut into large chunks

• 1 tablespoon salt

• Pepper to taste

• 1 bay leaf

• ¼ teaspoon allspice

• 1/2 - 1 cup white long grain rice  

• Clean and wash chicken and place in large stockpot (do not use liver).

• Add water, onion, carrots, celery, salt, and pepper.

• Bring to boil, skimming off scum or foam that rises to top.

• Lower heat, cover, and simmer gently over a low heat for two hours or until chicken is completely tender.

• Remove chicken from stock.

• Remove vegetables from stock. (If desired, reserve cooked carrots and dice).

• Strain stock and return to stockpot.

• Add rice to stock and simmer covered until tender (about 15-20 minutes). *

• (For a vegetable/chicken soup, saute 1/2 finely minced onion and 1 finely minced stalk of celery in 1 tablespoon of olive oil or butter while rice is cooking.)

• Skin and bone cooked chicken meat and cut into bit size pieces (If desired, reserve chicken breast meat for another use).

• Add the chicken meat to the stock along with the reserved carrots and sauteed vegetables, if desired.

• Adjust seasonings.

• Remove pot from heat.

• Prepare Avgolemono Sauce** and add to soup gradually.

Easier Soup

INGREDIENTS:

• Canned chicken broth (enough to make approximately 8 cups or 64 ounces)

• 1/2 onion, chopped finely

• 2 carrots, peeled and chopped finely

• 1 celery stalk, chopped finely

• Salt and pepper to taste

• 1 bay leaf

• ¼ teaspoon allspice

• 1/2 - 1 pound boneless, skinless chicken breast or thigh meat (optional)

• 1/2 - 1 cup white long grain rice

• In large stockpot, bring chicken broth, vegetables, and seasonings to a boil.

• Lower heat, cover, and simmer for approximately 30 minutes.

• If using, add chicken breast meat after 20 minutes and continue cooking for about 10-15 minutes longer.

• Remove bay leaf.

• Remove chicken meat, if using, and cut into bite size cubes.

• Add rice to stock and simmer covered until tender (about 15-20 minutes). *

• Add the chicken meat, if using, to the stock.

• Adjust seasonings.

• Remove pot from heat.

• Prepare Avgolemono Sauce** and add to soup gradually.

 * Thick, Creamy, and Stable Soup:

• (Capable of keeping over low heat and reheating)

• Blend 2-3 tablespoons quick mixing flour (like Wondra) with 1/3-cup water or chicken broth.

• Add to soup after rice has cooked.

• Blend well and allow soup to cook and thicken for another 10 minutes.

• Add chicken meat, add vegetables, adjust seasonings, and remove pot from heat before preparing and adding the Avgolemono Sauce #1.  

Avgolemono Sauce #1 (Thick and Creamy)

INGREDIENTS:

• 1 - 2 cups hot soup broth

• 2 eggs

• Juice from 2 lemons

• 1-2 tablespoons quick mixing flour  (like Wondra)

DIRECTIONS:

• Mix the flour with the lemon juice and blend well.

• Beat the eggs well in a bowl.

• Add the flour and lemon mixture to the eggs and beat well.

• Slowly add the broth to the egg mixture, little by little (ladle by ladle), while continuing to beat.

• Pour and mix the avgolemono sauce gently into the hot soup and stir well.

• Serve immediately.

Avgolemono Sauce #2 (Traditional)

INGREDIENTS:

• 1-2 cups hot soup broth

• 2 eggs

• Juice from 2 lemons

DIRECTIONS:

• Separate the egg yolks from egg whites.

• In a large bowl, beat the egg whites until almost stiff.

• In smaller bowl, beat egg yolks with lemon juice.

• Gently combine the egg whites with the lemon/yolk mixture.

• Slowly add the broth to the egg mixture, little by little (ladle by ladle), while continuing to beat.

• Pour and mix the avgolemono sauce gently into the hot soup and stir well.

• The soup should be slightly thick and foamy.

• Serve immediately, before froth subsides.  

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