![]() Simmer until rice is cooked, about 12- 15 min. Bring to a boil, lower the heat and simmer for 30 minutes.Īdd the chicken and the sticky rice. Wash the pot and add back the stock. Add the diced onions, carrots and celery. Discard the skin and bones and cut into bite size pieces. Add the onion, carrots, the bay leaves, fresh herbs sprigs, 2 tablespoons of sea salt and about 10 peppercorns. Skim the foam and reduce the heat to low. Place the chicken in a large pot and add water to cover. A 4 lb chicken thighs and/or drumsticks.Stir well, turn off heat, and your avgolemono soup is ready for serving. Slowly pour the egg mixture into the soup, whisking continually, so the eggs don't curdle. While whisking constantly, slowly pour some of the hot chicken broth into the eggs. To make avgolemono sauce, you’ll need to whisk eggs with freshly squeezed lemon juice. In this chicken soup avgolemono is added at the very end of cooking. It adds rich and bright flavors in the dish. Greeks use avgoglemono in chicken soup, stuffed grape leaves, meatball soup etc. What is Avgolemono?Īvgolemono is a lemon and egg sauce. ![]() There are varieties with orzo pasta, however orzo is rarely used in the traditional Greek chicken soup. Apart from chicken i t can include carrots, celery, avgolemono and rice. Greeks call it kotopoulo soupa or kotosoupa avgolemono. ![]() Despite feeling ill I loved these moments of being home alone with my mother, tucked in bed with my books and my favorite soup. A bowl would soothe my sore throat and calm my raging chest. When I was little and felt under the weather my mother would keep me home from school and would put on the stove a large pot of chicken lemon rice soup. This Greek lemon chicken soup - kotopoulo soupa avgolemono is delicious and can be used for healing purposes □ or pure comfort and delight. It is a much loved traditional Greek soup. ![]()
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