Chicken Soup with Egg and Lemon Sauce (Kotossoupa)

Serves 5-6

Description/Notes:

Bring an authentic taste of Greece to your table with this superb chicken soup with it's unique egg and lemon sauce

Ingredients:

1 x 3lb. (one and a half kilos) chicken

1 medium onion, sliced

3 eggs

1 large carrot, sliced

half a teacup of rice, washed and strained

2 lemons

salt and pepper

parsley

Cooking Instructions:

Wash the chicken and rub it with one of the lemons
Place the chicken in a pot, cover with water and boil for about 30 minutes on a medium heat
Add the onion, carrot, salt and pepper and continue cooking for about 10 minutes
When the chicken is done, test with a fork, and remove from the pot
Strain the broth, bring back to the boil, add the rice and boil for about 20 minutes, then remove from heat
Beat the eggs, add lemon juice to taste and blend together
Gradually pour in tablespoons of the hot, but not boiling, broth beating at the same time
Add this egg and lemon sauce to the soup, stirring constantly
Ladle the soup into individual warmed bowls, sprinkle with chopped parsley and serve