Serves: 8
Total Calories: 534
Wash hen and place in heavy kettle. Cover with boiling water and add peppercorns, carrot, onion, and celery stalk. Cover and simmer over low heat for 2 to 4 hours, or until hen is tender, adding salt to taste during last hour of cooking. Strain and remove extra fat. Add rice and continue to cook until rice is tender. Remove broth from heat and wait for boiling a stop. Add either of the avgolemono sauces.
8 to 10 servings
This Chicken Soup with Avgolemono Sauce recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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