This is a recipe for some good greek chicken and rice soup with a hint of lemon. I can almost guarantee that you will love it.

Augolemono

Greek Lemon Soup (augolemono)

1 whole chicken
8 cups broth
3 medium eggs
1/2 cup rice
juice from 2 lemons
salt/pepper

Make the broth by boiling the chicken in a large pot of water (about 1.5 hours). Remove the chicken from the water when its just about falling off the bones and set it aside. (You can also boil the chicken the day before so that your broth is already made).

Bring the broth to a boil and add salt and pepper to taste.
Add the rice, cover and simmer for 20 minutes.
Remove from the fire.

In a mixing bowl beat the 3 eggs until frothy (a couple of minutes). Add the lemon juice to the eggs. Turn the mixer down to a slow speed and slowly add 1 cup of the hot broth to the egg mixture. DON?T STOP BLENDING!!! (The constant blending and adding the hot broth to the eggs slowly keeps the mixture from curdling). Wen the eggs and broth are both mixed together well, pour this mixture into the remaining pot of broth and rice. Stir well over heat but don?t allow the mixture to boil again.

My mom adds some of the cooked chicken from the chicken se had set aside, but you don?t have to do this art if you don?t want to. The traditional way is to serve the soup w/out the meat.