Greek Chicken Soup. (Kotosoupa Avgolemono)

• 3 lb Whole Chicken
• 4 White Potatoes
• 2 Celery Stalks
• 2 Whole Carrots
• 1 medium Yellow Onion
• 3 large eggs
• 2 Lemons
• 2 tsp salt
• 1 and 1/3 cup white rice

1. Peel potatoes.
2. Peel carrots and cut in half.
3. Cut celery in half.
4. Peel onion and keep whole.
5. Add chicken, potatoes, carrots, celery and onion into large pot and fill close to top with water.
6. Add 2 teaspoons of salt.
7. Put lid on pot and bring to a rapid boil.
8. Once boiling, lower heat to medium low and lift the lid a quarter off to let steam escape.
9. Let simmer for 1 hour and 15 minutes
10. While chicken is boiling, beat 3 eggs in a medium sized bowl.
11. Juice 2 lemons, and slowly add to eggs while whisking.
12. Once chicken is finished.
13. Remove all items from pot and set aside to keep warm.
14. Run the broth through a fine sieve to skim fat and little bits of left over vegetables.
15. I do this into another pot.
16. And then transfer back to initial pot.
17. You can also remove initial pot from heat, let cool entirely and then skim fat from the top.
18. Put pot back on high heat.
19. Bring to a boil and add rice.
20. Cook for about 8-10 minutes until rice is done.
21. Turn heat off.
22. Take 2 ladels of broth out and slowly add it to lemon and egg mixture while continuously whisking so the eggs don't curdle.
23. Pour lemon and egg mixture back into pot while stirring.
24. Cover and put it on low heat for 5-10 minutes.
25. Serve broth with all other ingredients on the side.
26. This allows people to add what they want into their bowl.

chicken, white potatoes, celery, carrots, onion, eggs, lemons, salt, white rice

Taken from cookpad.com/us/recipes/346859-greek-chicken-soup-kotosoupa-avgolemono (may not work)