{"id":25701,"date":"2014-01-08T09:01:27","date_gmt":"2014-01-08T14:01:27","guid":{"rendered":"http:\/\/andersruff.com\/custom-printable-parties\/?p=25701"},"modified":"2014-01-08T14:16:37","modified_gmt":"2014-01-08T19:16:37","slug":"ruff-draft-warm-avgolemano-soup-cold-winter-day","status":"publish","type":"post","link":"https:\/\/andersruff.com\/custom-printable-parties\/diy\/recipes\/ruff-draft-warm-avgolemano-soup-cold-winter-day\/","title":{"rendered":"Ruff Draft: Warm Avgolemano Soup on a Cold Winter Day"},"content":{"rendered":"

Ingredients<\/strong>
\n1 whole chicken
\n2 quarts chicken stock\/broth {using a whole chicken will create stock while cooking}
\n2 celery stalks plus celery leaves, finely diced
\n2 fresh garlic cloves, minced
\n2 tsps of minced dried onion
\n2 tablespoons olive oil
\n1 to 2 cups of rinsed brown rice {we love Lundberg<\/a> rice – it is by far my favorite rice}… I add more or less rice depending on how large of a pan I’m using
\n4 large eggs
\nGrated lemon zest from 1 whole lemon {if you like it extra lemon tasting, use 2 lemons}
\nFresh squeezed lemon juice from one whole lemon\u00a0{if you like it extra lemon tasting, use 2 lemons}
\nSea salt and freshly ground pepper, to taste
\nFresh chopped italian parsley {a handful}
\nAdditional water to fill up soup pan<\/p>\n

Directions<\/strong>
\n1. In a large saucepan, saut\u00e9\u00a0olive oil, minced garlic cloves, dried onion and celery until tender {I chop up the celery leaves as well for extra flavoring}.
\n2. Add chicken stock, whole chicken and rice. Fill remaining pan with water 3\/4 of the way up {the whole chicken will create a stock while cooking}.
\n3. Add lemon zest, salt & pepper and fresh parsley.
\n4. Bring to a boil and reduce heat to medium high, and cook until chicken is done – I cook on medium to medium high for about an hour.
\n5. Once chicken is done, remove from pan and debone chicken. \u00a0Shred the meat into smaller pieces and put chicken back into soup pan. {I always put a little chicken to the side so I can make a fresh salad with chicken for another meal}
\n6. Turn down soup to low, once rice is tender.
\n7.\u00a0In a bowl, beat eggs until thick. Whisk in lemon juice. Gradually add 1\/2 cup hot broth from saucepan, whisking constantly. Add 2 more 1\/2 cups of broth, whisking after each addition. Pour mixture back into saucepan and stir over low heat. Do not boil, or eggs will curdle.<\/p>\n

I serve the soup with lemon wedges for those in my family that want it even more lemon flavored!<\/p>\n

$\"Serving$ <\/a><\/p>\n

Mmmmmm… I just love this soup and hope you do too!<\/p>\n","protected":false},"excerpt":{"rendered":"