Michael ate this soup every time he got sick as a kid. Now he simply eats it all the time and you should to!
things you'll need.
For the Chicken Stock:
2 pounds Chicken Backs and Necks
2 pounds Chicken Feet or additional backs and necks
1 Onion (quartered)
1 Carrot (thickly sliced)
1 Head of Garlic (halved crosswise)
4 sprigs Fresh Thyme
1 tablespoon Kosher Salt
1 Bay Leaf
1 tablespoon Black Peppercorns
For the Avgolemono:
1 recipe Chicken Stock
3 to 5 Eggs
Juice from 3 to 5 Lemons
1/4 teaspoon Cornstarch
1/2 to 3/4 cup Orzo or Rice
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 pounds Chicken Backs and Necks 2 pounds Chicken Feet or additional backs and necks
instructionsFor the Chicken Stock: Rinse the chicken parts thoroughly.
ingredients 1 Onion (quartered) 1 Carrot (thickly sliced) 1 Head of Garlic (halved crosswise) 4 sprigs Fresh Thyme 1 tablespoon Kosher Salt 1 Bay Leaf 1 tablespoon Black Peppercorns
instructions In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface.
instructions Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.
ingredients 3 to 5 Eggs Juice from 3 to 5 Lemons 1/4 teaspoon Cornstarch
instructionsFor the Avgolemono: Blend the eggs, lemon juice, and cornstarch in blender.
ingredients 1 recipe Chicken Stock 1/2 to 3/4 cup Orzo or Rice
instructions Boil orzo or rice in chicken stock until tender.
instructions Remove the chicken stock from heat for about 5 minutes, then slowly add two ladles of chicken stock to the egg and lemon mixture (to temper) to avoid curdling.
instructions Then add the egg and lemon mixture back into the pot with chicken stock. Return pot to heat and slowly bring to a simmer. Serve warm.