Chicken-Egg-Lemon Soup(Kotosoupa Avgolemono) - cooking recipe

Ingredients

1 stewing chicken
2 celery stalks
2 medium carrots
3 whole green onions
1/2 c. chopped fresh parsley
2 quarts water
3/4 c. long grain rice
Salt

Preparation

Cover chicken and vegetables with water; bring to a boil.
Skin off scum.
Reduce heat and cook partially covered 1 1/2 to 2 hours until chicken is tender.
Remove chicken from broth.
Set aside for later use as desired.
Strain broth into a kettle, discarding vegetables.
Bring broth to a boil, add rice; stir and salt to taste.
Reduce heat and cook covered until rice is tender.
Add white meat from chicken that you set aside.
Blend hot soup with Avgolemono sauce.