Food Network: Avgolemono: Chicken Soup with Egg-Lemon Sauce

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Avgolemono: Chicken Soup with Egg-Lemon Sauce
Recipe courtesy Cat Cora

Ingredients
1 (3 pound) free range chicken
2 quarts water
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and quartered
1 carrot, peeled and quartered
2/3 cup aborio rice
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt

1 teaspoon ground pepper

Directions
Place the chicken in a large pot with 2 quarts cold
water, enough to cover the chicken. Bring to a boil and reduce heat to low,
skimming when necessary.

In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the
onions until clear. Set aside.

When chicken is cooked through, remove from the broth. Let the chicken cool and
pull the meat from the bones. Dice into large cubes. Set aside.

Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour.

When finished, remove the carrot and leek from the broth and add the rice. Bring
to a boil and then turn heat to medium high to simmer until the rice is cooked to
al dente, about 30 minutes. Add the chicken back into the broth. Add more water if
needed.

In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth
slowly into the bowl of egg and lemon, whisking continuously. Once all the broth
is incorporated, add the mixture into the pot of chicken soup and stir to blend
well throughout. Season with salt and pepper. Serve hot.