Avgolemono chicken soup

Posted on Oct 4, 2010 in Main Dishes | 2 comments

INGREDIENTS

• 2 chicken thighs (whole)
• 2 medium carrots
• 1.5 cup Carolina rice
• 1/2 cup olive oil
• 4 cups water
• Salt and pepper

METHOD

1. Clean the chicken thighs from the crust.
2. Peel carrots and cut each one into 3-4 pieces.
3. In a saucepan add olive oil, warm up enough and saute the chicken.
4. Then add carrots and let them saute for 2′-3′.
5. Add 4 cups water and let the chicken and the carrots to boil (about 30 minutes).
6. Remove the chicken and the carrots from the saucepan and add the rice and cook for about 10′.
7. Clean the chicken from the bones and when the rice is ready add chicken and carrots.
8. Prepare the avgolemono (lemon and egg sause)