Sephardic Chicken Egg Lemon Soup Koto Supa Avgolemono Recipes

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SEPHARDIC CHICKEN EGG LEMON SOUP (KOTO SUPA AVGOLEMONO)



Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono) image

A really nice Jewish version of the wonderful Greek soup that I found on a now-defunct international recipes website (recipes.wuzzle.org).

Provided by lecole54

Categories     Greek

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs chicken
8 cups water
1/2 bunch parsley
1 medium onion, sliced
1 teaspoon salt
1/3 cup raw rice
2 medium eggs
2 lemons, juice of
2 teaspoons cornstarch
3 tablespoons cold water
parsley (for garnish)
pepper, to taste

Steps:

  • 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.

Nutrition Facts : Calories 563.2, Fat 35.7, SaturatedFat 10.3, Cholesterol 224.7, Sodium 579.2, Carbohydrate 12.9, Fiber 1.2, Sugar 1.3, Protein 45.2

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