Post by carnation037 on Nov 11, 2002 21:24:06 GMT -6
May serve with warm bread and a salad and makes a great family supper.
Greek Chicken Soup
1 whole chicken or equivalent
1 med.onion ( cut up into large pieces)
1 c. rice or orzo
salt
pepper
Place the chicken in a large stock pot and fill with enough water to
cover it. Bring to a boil and remove the foam. At this point add the
onion and salt and pepper to taste. Once the chicken is done, remove
it and the onion from the pot (can strain broth if you want).
Reserve 2 c. of stock for making the sauce.
Now add the rice or orzo to the broth and let it boil. When the rice or
orzo is cooked to the tenderness you like, (we like it cooked where it
starts to break up), add the sauce.
Sauce
2 c. reserved chicken stock
2 eggs separated
2 egg whites (from the above separated eggs) that
have been beaten to soft peaks
juice of one (1) lemon
1 - 2 tbsp. flour
Mix a little flour with the lemon juice, then add the egg yolks from
the separated eggs and beat well.
Slowly add the broth while continuing to beat.
Fold in the egg whites and slowly add to the soup base.
Remove from heat before the sauce thickens.
Serve in shallow bowls adding the chicken that you had set aside.
Serves 6 to 8 if serving as a soup course, less if it will be a main course.
Greek Chicken Soup
1 whole chicken or equivalent
1 med.onion ( cut up into large pieces)
1 c. rice or orzo
salt
pepper
Place the chicken in a large stock pot and fill with enough water to
cover it. Bring to a boil and remove the foam. At this point add the
onion and salt and pepper to taste. Once the chicken is done, remove
it and the onion from the pot (can strain broth if you want).
Reserve 2 c. of stock for making the sauce.
Now add the rice or orzo to the broth and let it boil. When the rice or
orzo is cooked to the tenderness you like, (we like it cooked where it
starts to break up), add the sauce.
Sauce
2 c. reserved chicken stock
2 eggs separated
2 egg whites (from the above separated eggs) that
have been beaten to soft peaks
juice of one (1) lemon
1 - 2 tbsp. flour
Mix a little flour with the lemon juice, then add the egg yolks from
the separated eggs and beat well.
Slowly add the broth while continuing to beat.
Fold in the egg whites and slowly add to the soup base.
Remove from heat before the sauce thickens.
Serve in shallow bowls adding the chicken that you had set aside.
Serves 6 to 8 if serving as a soup course, less if it will be a main course.