GREEK CHICKEN VEGETABLE SOUP WITH AVGOLEMONO
A comforting soup, featuring fresh vegetables, herbs and chicken. There’s nothing better than dunking crusty bread into a big bowl of flavorful soup.
*1 whole chicken
*1 onion, chopped
*2 tbsp Olive Oil
*1 tbsp butter
*1 garlic clove, minced
*4 carrots, cut into thick slices
*4 potatoes, cut into cubes
*2 celery ribs, cut into slices
*1 tsp salt
*1/3 tsp black pepper
*juice of 1 lemon
*fresh parsley, chopped for garnish
Place chicken in a pot, cover with water and bring to boil for 1 hour.
When chicken is ready, remove from pot and strain the broth. Add broth back into pot, add the olive oil, butter, potatoes, carrots, celery, garlic, season with salt and pepper and boil until vegetables are cooked.
In the meantime, pull the meat from bones ,discard the skin and place the pieces into pot.
Simmer for 25 min.
In a bowl crack the eggs and whisk until foamy ’ add the lemon juice and whisk again.
Add into bowl a ladle of hot soup and whisk quickly. Add some more hot soup and whisk until the eggs get warm. Pour the egg mixture into pot, whilst constantly stirring, put the lid on and let rest for few minutes.
Garnish with chopped parsley and Serve.