Avgolemono Soup

I realize that hot soups are not usually a summertime dish. However, summer is almost over. The nice cool fall weather is coming. And I love soup. And this one is quite tasty. This is from FoodWishes.blogspot.com, a Chef John recipe. It is pretty easy to make, and as I’ve said, pretty tasty. I hope you like it as much as I do. This is not part of the keto-diet. But when I cheat, I cheat well. Here are the ingredients below:

Ingredients:

Makes 6 Servings Avgolemono Soup:
1 whole chicken, about 3 pounds
3 quarts cold water
2 tsp salt at least, plus more to taste
1 onion, chopped
1 carrot, chopped
2 ribs celery, chopped
2 bay leaves
1/4 Tsp dried oregano leaves
2 tbsp extra-virgin olive oil
2 cups finely diced onion
2/3 to 3/4 cup Arborio rice, depending on how thick you like it
1/2 cup fresh lemon juice
2 large eggs
1/2 Tsp freshly ground pepper
pinch of cayenne

Directions:

1. Add Chicken, celery, 1 carrot, bay leaves, 1 onion large chop, dried oregano, and water to the pot.
2. Bring to a boil then lower heat and let simmer until the desired doneness. Remove the unwanted foam from the surface.
3. Sauté the 2 cups fine diced onions with olive oil until soft, sweet, and golden. Reserve until needed.
4. When the chicken is done, remove it and the vegetables from the chicken stock. Chop chicken into pieces (as big or as small as you like). Also, if you don’t want chicken pieces in the soup, cook until it falls apart in the stock.
5. Set heat at medium-low, and add the sautéed onions to the stock.
6. Add the Arborio Rice. Let cook 30-45 minutes until the rice is very, very soft.
7. Add salt to taste.
8. In the meantime squeeze 1/2 cup of lemon juice.
9. Beat the eggs and lemon juice and black pepper.
10. Once the rice is done, temper the beaten egg mixture with some of the soup liquid (2 cups). Once the egg mixture is tempered, add it back to the soup.
11. Add chicken back to the soup and cook another five minutes.
12. Serve.

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