CHICKEN SOUP (KOTOSOUPA) WITH MOSCHOFILERO

CHICKEN SOUP (KOTOSOUPA)

Now that the weather is so cold, what would be better than a hot  chicken soup, made the way our grand mothers used to make and here is the recipe to enjoy it with friends & family. INGREDIENTS One medium chicken 3 onions 1 cup of extra virgin olive oil 1 cup of rice salt pepper COOKING INSTRUCTIONS Clean the chicken well and remove any unnecessary giblets. Put it in a deep pan, add as much water is needed to cover it and boil it. When it starts boiling skim the fat off the soup and add the onions (chopped) and the olive oil. Leave the chicken to boil for an hour. Check that the chicken is coming apart easily; If not, boil it for more minutes (the boiling hour depends on how fresh the chicken is). Remove the chicken from the deep pan and put it on a plate. Boil the rice on the water you used to boil the chicken. While the soup is boiling, remove all the bones from the chicken. Add the clean parts of the chicken on the soup, salt and pepper. Serve the soup when the rice is ready. Chicken soup can also be served with egg and lemon sauce (avgolemono). A fresh & crisp  Moschofilero from Peloponnese would be an excellent choice for those who love to explore the world of wines. For more info on where you may find the nearest importer or distributor of Greek Wines to your location, you may e- mail us at : dseitanidis@gmail.com