Chicken Soup with Pumpkin and Carrots

Ingredients

• 1 small chicken
• 2 carrots, cut into pieces
• 1 onion, sliced
• 300 g pumpkin, cut into cubes
• 60 g rice
• 1 small potato
• Olive oil
• Salt
• Pepper
• 2 eggs
• Juice of 2 lemons

Instructions

1. Cut the chicken into pieces and wash it thoroughly. Place the chicken in a pot with water and boil for 10 minutes. If needed, skim off any foam that forms.
   • Add enough water depending on how thick or thin you want your soup.
2. After 10 minutes, add the carrots, onion, pumpkin, rice, whole potato, a bit of olive oil, salt, and pepper. Boil everything for 35-40 minutes, until the chicken is cooked and the vegetables are tender.
3. Once cooked, remove the potato, mash it with a fork, and return it to the pot to help thicken the soup.

For the Avgolemono (Egg-Lemon Sauce)

1. In a bowl, beat the egg whites until frothy, then add the egg yolks and continue beating.
2. Slowly add the lemon juice while whisking continuously.
3. Gradually add a ladle of hot broth from the soup into the egg mixture, whisking constantly to temper the eggs.
4. Once well combined, slowly pour the avgolemono into the soup while stirring continuously.
5. Serve the soup hot, garnished with freshly ground pepper.