Avgolemono Soup (Greek Lemon, Chicken & Rice Soup)

Instructions

1. 1 Place the whole chicken in a large pot with 5 L of cold water and 1 tablespoon of salt. Bring to a boil and cook for about 50 minutes to 1 hour, skimming off the foam from the surface.
2. 2 Carefully remove the chicken from the pot once cooked through but not falling apart, and set aside to cool.
3. 3 Strain the stock into a clean pot and return it to the stove over heat until boiling.
4. 4 Ladle out 1 1/2 to 2 cups of the hot broth and reserve it for tempering the eggs.
5. 5 Add the washed rice to the boiling stock and cook for about 10 minutes at first, until nearly tender.
6. 6 Meanwhile, debone the chicken and shred or chop the meat into a bowl.
7. 7 Whip the egg whites until very foamy, about 1 to 2 minutes. Slowly add the egg yolks to the whites and mix.
8. 8 Slowly whisk the reserved hot broth into the eggs a little at a time to temper them, then add the 3/4 cup lemon juice.
9. 9 When the rice has about 4 minutes left, slowly add the egg and lemon mixture to the soup bit by bit, stirring, until the soup turns creamy and velvety.
10. 10 Add the chicken back to the pot and let the soup sit for about 10 to 15 minutes, until the rice has puffed up.
11. 11 Taste and adjust the salt, then serve hot with bread.