Rania's Recipes: Avgolemono Soup & Chicken Salad

Clean the chicken and remove the gizzards and neck.

Place the chicken in a large pot and add enough water to cover it by 2 to 3 inches.

Season the chicken with salt and black pepper.

Bring the pot to a boil, then lower the heat and let it simmer for 2.5 hours.

Strain the stock and let it chill until gelatinous.

Juice about 6 lemons and add to a blender with 6 eggs; blend until pureed.

Add 1.5 cups of river rice to the hot stock slowly to avoid curdling the eggs.

Pour the blended egg and lemon mixture back into the pot with the rice and stock.

Equipment Needed

Allergens