
Avgolemono Soup

- 1 whole chicken
- 1 whole onion
- 1 tablespoon basmati rice
- 1 zucchini
- 2 eggs
- Juice of 1 lemon
- salt and pepper
- Put the chicken in a pot and cover with water. Add onion, salt and simmer chicken and onion until meat is falling off the bones.
- Strain and reserve stock from the boiled chicken.
- Bring stock to boil, add rice and diced zucchini and boil for 15 mins.
- Meanwhile, debone chicken and chop breast meat into small pieces.
- Add diced chicken breast to the stock.
- Turn off the heat but leave on stove.
- Whisk the egg whites until they form peaks, then slowly add in the yokes to the whites while continuing to whisk, followed by the juice of the lemon.
- Very slowly add 1 cup of the soup stock into the eggs while continuing to whisk.
- Add this mixture slowly while stirring to the soup (the stove remains off)
- Sprinkle a little pepper and serve.
Maria Mitchell – Aromatherapist and Herbalist
