MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Avgolemono Soup
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 4 servings

2 lb Bone-in chicken leg
- quarters
4 c Water
1 md Onion; quartered
2 lg Carrots; in chunks
2 Celery ribs; in chunks
2 Bay leaves
1/4 c Uncooked long grain rice;
- rinsed
1 lg Egg white; room temp
3 lg Egg yolks; room temp
1 tb Grated lemon zest
1/4 c Lemon juice
1 ts Salt
1/2 ts Pepper
Fresh parsley, dill and
- oregano; opt

Place the first 6 ingredients in a Dutch oven. Slowly
bring to a boil; reduce heat until mixture is just at a
simmer. Simmer, covered, for 2 hours.

Remove chicken; let stand until cool enough to handle.
Strain broth, discarding vegetables and bay leaves.
Reserve 1 cup broth. Return remaining broth to a simmer.
Add rice; simmer, covered, until tender, 10-15 minutes.

Meanwhile, beat egg whites until soft peaks form. Add
egg yolks and beat until frothy, 1-2 minutes. Slowly add
lemon zest and juice; stir to combine. Gradually add
reserved broth into egg mixture. Beat until well
blended, 1-2 minutes.

Slowly pour egg mixture into rice mixture; stir to
combine. Return soup to a simmer. Add salt and pepper;
cook and stir, continuously, until soup thickens, 8-10
minutes.

Meanwhile, remove meat from bones; discard bones. Shred
chicken. Serve soup with shredded chicken and if desired
fresh parsley, dill, oregano and additional lemon zest.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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