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Chicken Soup With Avgolemono Sauce

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Ingredients
  Stewing hen 5 Pound (Ready To Cook)
  Rice/Fide / kritharaki 1 Cup (16 tbs)
  Onion 1
  Carrot 1 Small
  Celery stalk 1
  Peppercorns To Taste
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Chicken

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