Greek Kotosoupa Avgolemono Recipe

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good day let me teach you how to make Greek aono one of my favorite recipes that my grandma used to make to me as a child I used to eat like 90% bread and a bit of the soup as a dip but nowadays I appreciate it for what it is and I also use a bit more rice to make it a bit thicker We Begin by making a broth with a whole chicken some spices like salt pepper and oregano and Thyme as well as Rosemary it doesn’t really matter what I put into this broth because on the side of it I want to use up my leftover vegetables that I store in my freezer so I will be doing that by making a second broth by adding some MSG and various spices as well as all of the leftover vegetables that I had consisting of potato pills some kale brussel sprouts oh and some onion as well as garlic for the antibacterial qualities because after all this is a good soup for when you’re sick make sure to use the whole chicken with the bones and the skin so it will be better for the broth later we’re soaking some rice here I’m using short grain rice and we are soaking it for approximately 1 hour and 50 minutes the time it takes for the chicken to fully cook in the broth now I’m making the second soup that I’ve been selling your about this is a really good way to save some money and food waste by saving all the leftover vegetable scraps there’s everything in here and I’m letting this cook for also about 1 hour and 50 minutes the same time as I do with the other stock there are also mushrooms in here which really help with the Umami flavor while both of these BRS were working I also made cake and showed you guys my room if you’re interested in that check out my other videos by the end of it we are using 1 and 1/2 L from the broth for our recipe and the rest of it we are saving we’re putting it in little jars and freezing it make sure to remove any foam that comes up when you’re boiling the chicken I’m not entirely sure why you do that but I know that you have to do it so do it as well it also prevents this chickeny taste somehow I’m straining the vegetable broth that has been cooking into the chicken stock and let it boil for just a tiny tiny bit longer I know the process looks very messy and it was kind of messy but you will be making the soup once and you can freeze any leftovers so it’s not that bad [Music] spring the rice and then add it to the chicken [Applause] [Music] stock [Music] [Music] next we’re mixing two eggs with some lemon juice it will become a bit lighter and creamier looking once this happens you can begin by adding a few spoonfuls of the soup into the the egg mixture so the eggs won’t curdle when you add them back into the soup my eggs have now started to steam a little so that’s a good sign that it’s about time to add them make sure to immediately whisk once you add the eggs to again prevent any curdling of the eggs add the chicken which you shredded and removed from the bones and add the bones as well as the skin to the broth that you strained earlier and cook it for some more time while you try the soup that you just made I have to admit it’s a bit of more of a risotto the way I make it and it’s a bit tastier than this of my grandma our stock is ready we fill it in little jars as I’ve mentioned earlier to freeze it for other use and once it has cooled down it will become a bit gelatinous that’s very good and it’s because we added so much bones and fat to the broth by using up the skin and that’s it I hope you had a good time and get better soon if you’re sick