Chicken Soup With Egg And Lemon Sauce (kotossoupa) Recipe

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Directions

# Wash the chicken and rub it with one of the lemons
# Place the chicken in a pot, cover with water and boil for about 30 minutes on a medium heat
# Add the onion, carrot, salt and pepper and continue cooking for about 10 minutes
# When the chicken is done, test with a fork, and remove from the pot
# Strain the broth, bring back to the boil, add the rice and boil for about 20 minutes, then remove from heat
# Beat the eggs, add lemon juice to taste and blend together
# Gradually pour in tablespoons of the hot, but not boiling, broth beating at the same time
# Add this egg and lemon sauce to the soup, stirring constantly
# Ladle the soup into individual warmed bowls, sprinkle with chopped parsley and serve