Greek Egg-Lemon Soup

4-5 lb. Stewing hen (I use boneless/skinless thighs a LOT)

1 sm carrot, chopped

1 Med. Onion, diced

2-3 celery stalks (chopped with leaves)

salt & pepper to taste

¾ c rice

4 eggs, separated

6 TBS fresh lemon juice

1 TBS olive oil

1-2 TBS chicken bullion (if needed – to taste)

Saute chicken in olive oil – just to sear.  Add veggies, bullion & cover with water (approx 1-2 qt)  Simmer 2-4 hours, add salt & pepper to taste (you’ll check again before serving)  You’ll need to end with about 8 cups broth. Gradually add rice and cook til tender (12-15 minutes, depending on your rice).  Remove from heat.

In a separate bowl, beat egg whites til stiff, add yolks & beat well (2+mins).  Gradually add lemon juice, mix well.  Temper egg mixture by adding a ladleful at a time of chicken broth into the egg mix.  Once brought up to temp, add warmed egg mix to soup.  Raise the temperature of the soup slowly – don’t boil.  Remove from heat & allow to sit for 5 minutes.

Goes great with salad & crusty bread.