A delicious chicken soup ideal for the cold of winter.
Materials
- One chicken, preferably organic or free-range
- One onion
- One clove of garlic
- One sprig of celery
- One piece of leek (the white part)
- Two cloves
- One sprig of thyme
- 1 cup Trachana
- 50ml extra virgin olive oil
- Salt, freshly ground pepper
For the avgolemono
- Three eggs
- One lemon
Procedure
Step 1
Put water, chicken, onion, garlic, celery, leek, cloves, and thyme in a saucepan. Once the chicken is boiling, skim and reduce the heat. As soon as it is ready (about 40 minutes), carefully remove it from the pot with a slotted spoon and strain the broth into a large bowl.
Step 2
Remove the chicken and return it to the pot. Add the broth and stir in the trachana, olive oil, salt and pepper as soon as it boils. After 10 minutes, turn off the heat and set aside for 5 minutes.
Step 3
For the avgolemono, beat the eggs with a hand mixer or egg beater in a bowl. Add the lemon and gradually 1-2 spoonfuls of the soup stock, whisking constantly.
Step 4
When the egg mixture is well heated, pour over the soup and swirl the pot to get it all around. Serve immediately in soup bowls or deep dishes.
Recipe by Sotiris Evangelou. Translated by Paul Antonopoulos.
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