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Old Sep 23, 2006, 11:57 am   #1
Princess Roon
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Name: Lisa
Central, Michigan USA
Rockford
Join Date: Mar 26, 2003
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Greek Avgolemono Soup

This is a tasty lemony chicken and rice soup to warm your bones after a long walk in the fall woods.

4 qts of water (can add a can or two of chicken broth to make richer in place of some liquid)
2 tbs. olive oil
1-2 lbs. of raw chicken pcs with skin and bone
2 stalks of celery diced
3 cloves of garlic minced or pressed
1 large yellow onion diced
2/3 C long grain white rice
Juice of 4 fresh squeezed lemons (I use a wooden reamer...works best)
4 large eggs beaten
2 C milk
2 tbs. cornstarch
1/4-1/2 C chopped fresh parsley
3 tbs. butter
Salt and pepper to taste

Heat oil in large soup pot or dutch oven over high heat and saute the celery and onion for 2 minutes then turn to low and sweat them for 5 minutes more. Add garlic and turn to med. heat and saute for 1-2 minutes more. Add water, chicken, salt and pepper. Bring to boil and simmer covered on low for an hour or so until meat is cooked through and tender. Remove chicken pieces. Add rice to soup and simmer 20-25 minutes or until tender. Meanwhile, debone and deskin and chop meat. Add diced chicken back to simmering soup. Combine milk, eggs and cornstarch and wisk until frothy. Once rice is done, remove pan from heat and gradually stir in the milk/egg mixture. Return to very low heat and stir until it thickens (just a few minutes). Lastly, stir in the lemon juice, butter and parsley.

This is a very lemony flavored soup, but is awesome and a great comfort food and great for when you've come down with a cold!

Enjoy!
Lisa
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Old Sep 24, 2006, 1:10 am   #2
Frank
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I'm gonna enjoy this recipe when it get a little colder Lisa. Thanks.
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Old Sep 26, 2006, 12:39 pm   #3
Sis
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Name: Sis
Southern, Michigan USA
Fenton
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Lisa, this looks fantastic. Will be gathering ingredients today and will let you know how it turns out! Thanks for sharing
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Old Sep 29, 2006, 11:45 pm   #4
Princess Roon
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Name: Lisa
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Not sure with the milk and eggs. The soup may "break" or look curdled.if you were to freeze it and reheat later, Ginny. Maybe leave out the last few ingredients and add the smaller measurements of the milk, eggs, cornstarch, lemon and all when you reheat. My husband's "Nana Helen" from Greece used to make one that doesn't have milk in it. Everything else. She would make a huge stock pot using like 3 chickens and after everyone had their fill, she'd send the kids home with a qt. jar to warm up the next day. Rest her soul. I found this recipe in a Greek cookbook and liked the addition of milk...it is so much richer and creamier. Just a fave of mine. Glad to share with you all.
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