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!