Sup Ayam Yunani Avgolemono

Name: Sup Ayam Yunani Avgolemono
Cuisine: greek
Ingredients: 1.5 kg whole chicken, cut into pieces; 3 L water; 1 large onion, quartered; 2 carrots, cut into chunks; 2 celery stalks, cut into chunks; 1 bay leaf; 10 black peppercorns; 1.5 tsp salt; 120 g short-grain rice (or orzo); 3 large eggs; 60 ml fresh lemon juice (about 2 lemons); 2 tbsp fresh dill, chopped; Freshly ground black pepper, to taste

MBG-eligible

Greek Chicken Soup with Avgolemono (Kotosoupa)

Sup Ayam Yunani Avgolemono — Photo: Auctor quaerendae, CC BY-SA 4.0 · wikimedia-commons

Ingredients

1.5 kg whole chicken, cut into pieces
3 L water
1 large onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 bay leaf
10 black peppercorns
1.5 tsp salt
120 g short-grain rice (or orzo)
3 large eggs
60 ml fresh lemon juice (about 2 lemons)
2 tbsp fresh dill, chopped
Freshly ground black pepper, to taste

Instructions

1Place chicken, water, onion, carrots, celery, bay leaf, peppercorns, and salt in a large pot. Bring to a boil, then reduce to a gentle simmer. Skim foam regularly.
2Simmer partially covered for 45-50 minutes until chicken is tender. Remove chicken pieces, set aside to cool. Strain broth, discarding vegetables. Return clear broth to pot.
3Shred chicken meat, discarding skin and bones. Add rice to simmering broth and cook 15-18 minutes until tender.
4In a bowl, whisk eggs until frothy. Gradually whisk in lemon juice. Temper by slowly ladling 1 cup hot broth into egg mixture while whisking constantly.
5Reduce heat to lowest setting. Slowly pour avgolemono into soup while stirring gently. Heat 1-2 minutes until slightly thickened — do not boil.
6Stir in shredded chicken and dill. Season with pepper and additional lemon juice if needed. Serve immediately.

Source: llm-generated