Chicken Avgolemono Soup
I’ve made avgolemono as a sauce, but it makes an excellent soup as well.
Serves 2-3
- 1-2 lbs chicken legs
- garlic
- a sugar of sorts (white, maple, honey)
- balsamic vinegar
- salt and pepper
- any kind of beer
- 2 cups chicken broth
- 2 eggs
- 1/4 cup rice
- 1 lemon
Marinate the chicken in a ziplock bag for a few hours: splash vinegar, mince garlic to taste, sprinkle/drizzle sugar (about 2 T), salt and pepper.
Boil and then simmer chicken broth reserve 1 cup. Add Rice for 20 minutes and turn off heat.
While that is simmer, heat some oil in a pan on medium and add the chicken legs and its marinade. Pour some (about 1/2 cup) of beer over and cover.
Use a blender to beat the eggs and slowly add lemon juice and 1 cup of broth. Return to the broth and rice pot and simmer (DON’T boil).
When the chicken legs are finished, remove the meat and add to the soup and partake!
