The Upper Valley Co-op

This recipe comes from the second Sweet Lilac Deli cookbook.

Lemon Chicken Soup (Avgolemono)

1 (3 lb) package chicken legs

4 qts. water

2 tsp salt

1 c. long grain rice

6 eggs

1 c. lemon juice

1 bunch parsley

Pour water into a soup pot. Wash chicken thoroughly and add to water. Bring to medium boil and cook until chicken is done, 45 minutes to 1 hour. Take chicken out and add rice to broth. Add salt. Simmer 40 minutes or until rice is done. Meanwhile, take meat off the bones and set aside. In a large bowl whisk eggs until lemon colored and frothy. Add the lemon juice very slowly, whisking constantly. Take 1 cup of hot broth and very slowly add to egg and lemon mixture, whisking constanly. Then add the egg and lemon mixture back into the soup pot. Add chicken and chopped parsley.