Chicken Soup With Avgolemono Sauce

Chicken Soup With Avgolemono Sauce (Egg and Lemon Sauce) (chatty76)
(My mom's recipe)

Chicken Soup:

1 4-5 pound chicken, ready to cook
1 onion
A few peppercorns
1 stalk celery
1 small carrot
Salt
1 cup rice

Wash chicken and place in heavy kettle. Cover with boiling water and add peppercorns, carrot, onion and celery stalk. Cover and simmer over low heat for 2-4 hours, or until chicken is tender, adding salt to taste during last hour of cooking. Strain broth and remove extra fat. (This process can be replaced with College Inn or Chicken Broth.) Add rice and continue to cook until rice or pasta is tender. Remove broth from heat and wait for boiling to stop. Add avgolemono sauce seen below.

8-10 servings


AVGOLEMONO SAUCE:
4 eggs
2 lemons, juice of

Beat eggs well and gradually beat in lemon juice. Add hot broth slowly to egg sauce, beating constantly. Return soup to heat, add sauce and stir vigorously until thickened. DO NOT BOIL.