GREEK CHICKEN SOUP A LA ANGELO KOSTOPOULOS

Steps:

• 1. Fill the pot with water, about half way, maybe a little more, add salt and olive oil, and start boiling. At same time, wash chicken. Leave skin on. Slice the garlic in small pieces. Poke small holes in the chicken and insert the garlic pieces, in 5-6 places. I also cut half a lemon, squeeze the juice out, and add the used portion inside the chicken, with extra garlic. 2. Add the whole chicken to the boiling water, and make sure that the water doesn't cover the chicken, but it should be more than half way up up the chicken. At this point I also add the carrots, rice or noodles. If you want, you can add celery, potatoes, etc. if you use rice, probably want to add a bit more water. I boil it for about 45 minutes, turning it over once somewhere in the middle. When it's done, remove the chicken and put it on a cutting board. Let the soup cool down a bit. Start cutting and cleaning the chicken. I usually remove all skin and bones while the chicken is still hot, it's a lot easier. Then just cut it into small or medium pieces and set aside in a plate. 3. Now take a big bowl that you will use for mixing things, like a soup bowl or a little bigger. In the bowl add the juice of 2 lemons. Then add the egg and mix the two together with just a fork or mixing utensil, no need for mixer. By now, the soup will be a little cooler. Using a ladle, remove soup from the big pot and add it slowly to the egg-lemon mixture, beating it with the fork constantly. Repeat this 4-5 times so the mixture starts having the color you've seen. At that point, the mixture should be safe and the egg won't curdle any more. You can then take the whole mixture and add it back into the big soup pot, while you reheat the soup a little. Try to stop short of boiling it again, cause it will start to curdle the egg.You can add some of the chicken back in, or just save them to add whenever you reheat some soup. You can add some more lemon juice, pepper & salt.