Chicken Soup
1 (4 to 5 lb.) stewing hen
A few peppercorns
1 small carrot, chopped

Wash hen and place in heavy kettle. Cover with boiling water and add pepper­corns, carrots, onions, and celery. Cover and simmer over low heat for 2 to 4 hours or until the hen is tender, adding salt to taste during last hour of cooking. Strain broth and remove extra fat. Add rice, fide, or kritharaki and continue to cook until rice or pasta is tender. Remove broth from heat and wait for boiling to stop. Add either of the Avgolemono Sauces following, according to directions. Serves 8 to 10 servings.

Avgolemono Sauce for Soup - Method 1:

4 eggs
Juice of 2 lemons

Beat eggs well and gradually beat in lemon juice. Add hot broth slowly to egg sauce, beating constantly. Return soup to heat and stir vigorously until thickened.

Avgolemono Sauce for Soup - Method 2:

4 eggs, separated
Juice of 2 lemons

Beat egg whites until they form soft points. Add yolks, 1 at a time, and continue beating. Gradually beat in lemon juice. Add broth slowly to egg sauce; return soup to heat and stir furiously until thickened.