Avgolemono Chicken Soup With Egg Lemon Sauce

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Found this on foodtv site and am posting it for zwt6. this is by cat cora and sounds delicious!! you might want to start out by using 2/3 of the stated amount of lemon juice and then if it isn't lemony enough, add the other 1/3 per reviewers comments.

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Steps

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Place the chicken in a large pot with 2 quarts cold water , enough to cover the chicken.

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Bring to a boil and reduce heat to low , skimming when necessary.

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In a separate pan , heat 2 tablespoons of olive oil and add the onions.

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Sweat the onions until clear.

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Set aside.

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When chicken is cooked through , remove from the broth.

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Let the chicken cool and pull the meat from the bones.

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Dice into large cubes.

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Set aside.

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Add the onion , bay leaves , leek , and carrot to the broth and simmer for 1 hour.

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When finished , remove the carrot and leek from the broth and add the rice.

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Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente , about 30 minutes.

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Add the chicken back into the broth.

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Add more water if needed.

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In a small bowl beat the eggs and lemon juice together.

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Pour 2 cups of broth slowly into the bowl of egg and lemon , whisking continuously.

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Once all the broth is incorporated , add the mixture into the pot of chicken soup and stir.

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Ingredients

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free-range chicken, water, olive oil, onion, bay leaves, leek, carrot, arborio rice, eggs, fresh lemon juice, salt, ground pepper