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 temperature
      3 lg Egg yolks; room temperature
      1 tb Lemon zest; grated
    1/4 c  Lemon juice
      1 ts Salt
    1/2 ts Pepper
           Fresh parsley, dill, and
           - oregano (optional)

  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 to 15 minutes.

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

  Recipe by Lauren Habermehl, Pewaukee, Wisconsin

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

  Uncle Dirty Dave's Archives

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