Greek Easter Soup with Avgolemeno Sauce

Greek Easter Soup with Avgolemeno Sauce

Ingredients:
1/2 chicken, cut up
3 cups water
1/2 cup (1 stick) butter
4 scallions, finely chopped
5 cups water or chicken consommé
1/2 cup fresh dill
1/2 cup parsley, finely chopped
1/2 cup rice

Directions:
Salt and pepper
Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop
chicken into pieces.
Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and
transparent, being careful not to brown. Add chopped chicken and cook over moderate heat for about
5 minutes, stirring frequently. Add chicken broth and enough water to make 2 quarts liquid; bring to
boil and add rice. Reduce heat and cook until rice is done. Remove from heat and blend in Avgolemeno
Sauce.
Avgolemeno Sauce (Egg−Lemon Sauce)