Greek Linguine
INGREDIENTS:
2 cn Chicken broth
1 md Skinless boneless chicken
-breast halves, (about 6
-ounces)
1 sm Onion; peeled
2 Whole cloves
1 md Carrot; peeled and cut into
-2" pieces
1 md Celery stalk; cut into 2"
-pieces
2/3 c Long-grain rice
3 lg Eggs
1/3 c Fresh lemon juice
1 tb Margarine or buttter
Chopped fresh chives; for
-garnish
2 cn Chicken broth
1 md Skinless boneless chicken
-breast halves, (about 6
-ounces)
1 sm Onion; peeled
2 Whole cloves
1 md Carrot; peeled and cut into
-2" pieces
1 md Celery stalk; cut into 2"
-pieces
2/3 c Long-grain rice
3 lg Eggs
1/3 c Fresh lemon juice
1 tb Margarine or buttter
Chopped fresh chives; for
-garnish
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside.
Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 -
20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.
NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is thickened with eggs and rice. It's best served soon after you make it.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside.
Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 -
20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.
NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is thickened with eggs and rice. It's best served soon after you make it.