Chicken Soup With Avgolemono Sauce
|Stewing hen||5 Pound (Ready To Cook)|
|Rice/Fide / kritharaki||1 Cup (16 tbs)|
Wash hen and place in heavy kettle.
Cover with boiling water and add peppercorns, carrot, onion, and celery stalk.
Cover and simmer over low heat for 2 to 4 hours, or until hen is tender, adding salt to taste during last hour of cooking.
Strain broth and remove extra fat.
Add rice, fide, or kritharaki and continue to cook until rice or pasta is tender.
Remove broth from heat and wait for boiling to stop.
Add either of the avgolemono sauces below according to directions.
Serving size: Complete recipe
Calories 4572 Calories from Fat 1873
% Daily Value*
Total Fat 208 g319.5%
Saturated Fat 58.5 g292.4%
Trans Fat 0 g
Cholesterol 1428.6 mg476.2%
Sodium 1852.3 mg77.2%
Total Carbohydrates 168 g55.9%
Dietary Fiber 6.8 g27.1%
Sugars 9.1 g
Protein 473 g946.4%
Vitamin A 172.5% Vitamin C 23.9%
Calcium 45.6% Iron 212.7%
*Based on a 2000 Calorie diet