Greek Chicken Soup
A pot of this hearty and satisfying Greek soup will see you through lunch and dinner especially when the weather turns cold.
KOTOSOUPA (Chicken Soup)
1 whole chicken about 3-1/2 to 4 lbs
3 large onions - finely diced
2 carrots - finely diced
3 tbsps flour
Juice of 2 lemons
Salt, pepper to taste
1 cup of rice
1. Clean and wash chicken. Put in a pot and fill up enough water to cover the chicken. Add onions and carrots and bring to a boil. Reduce heat and simmer on medium heat until chicken is soft.
2. Remove chicken from pot, peel off skin and debone it. Shred it cutting the bigger pieces into smaller ones. Put aside.
3. Add rice and chicken to the pot of boiling soup and continue to boil until the rice is soft. Add water if necessary. Once the rice has soften, season with salt and pepper. Switch off the heat.
4. Meanwhile, dissolve flour with some water. Beat in the eggs and lemon juice. Mix well. Slowly scoop liquid from the soup and add to the egg mixture. Repeat this 5 times. Then slowly pour the mixture into the pot of soup, stirring well to ensure that it doesn't curd. Remove pot from the stove and serve.