Recipe ingredients
- 1/2 chicken, cut up
- 3 cups water
- 1/2 cup (1 stick) butter
- 4 scallions, finely chopped
- 5 cups water or chicken consomme
- 1/2 cup fresh dill
- 1/2 cup parsley, finely chopped
- 1/2 cup rice
- Salt and pepper
- Avgolemeno sauce
Recipe method
- Boil chicken in the 3 cups water for 50 minutes.
- Remove from heat. Strain broth and set aside.
- Chop chicken into pieces.
- Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown.
- Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently.
- Add chicken broth and enough water to make 2 quarts liquid. Bring to boil and add rice.
- Reduce heat and cook until rice is done.
- Remove from heat and blend in avgolemeno sauce. Pour sauce into soup and serve immediately.
Other greek recipes:
Greek easter soup with avgolemeno sauce recipe
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