Kotossoupa (chicken Soup With Egg & Lemon Sauce)

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (1 1/2 kg) whole chickens
• 1 carrot
• 1 onion
• 1/2 cup rice, washed & strained
• 3 eggs
• 2 lemons
• parsley
• salt & pepper

Recipe

• 1 wash the chicken & rub with one lemon. place it in a pot, cover with water and let it boil for about an hour and a half on medium heat.
• 2 add the carrot, onion, salt & pepper and continue cooking for some more minutes. when the chicken is done (test it with a fork), take it out of the pot.
• 3 strain the broth and put it on the fire again. when the broth begins boiling, add the washed rice and continue cooking for 20 minutes.
• 4 remove from heat.
• 5 make the egg & lemon sauce as follows:.
• 6 beat the eggs, add lemon juice to taste and beat it together. pour in tablespoons of the hot but not boiling broth beating at the same time.
• 7 add the egg & lemon sauce to the soup stirring constantly and rotate the pot a few times.
• 8 sprinkle individual servings with chopped parsley & serve immediately.