lemon chicken soup
(1 rating)
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Chicken soup is known throughout the world and has many different versions. It is the perfect meal any time of the day all year long. This is an Albanian version (Supe Pule Me Veze Limon) and is very similar to the Greek Avogolemono soup.
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For lemon chicken soup
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1whole chicken (about 3 pounds)
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2celery stalks
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2bay leaves
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6peppercorns
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1 crice (pearl, short, or long grain)
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8 ozwater
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1lemon, juiced
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1/4 tspturmeric
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1carrot, peeled and finely diced
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1onion, finely chopped
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2 Tbspolive oil
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2eggs
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salt and pepper, to taste
How To Make lemon chicken soup
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1Put the chicken in a big saucepan together with the water, bay leaves, celery, peppercorns and salt.
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2Cover with a lid, bring to a boil then simmer for 1 hour until the chicken is cooked through.
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3Strain the stock and reserve for later.
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4Chop the chicken into chunks, discarding the skin and carcass.
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5Cook the rice according to packet instructions.
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6In a large saucepan fry the onion and carrots in the olive oil until translucent, stir in the turmeric.
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7Stir in two ladles of the stock and simmer for five minutes.
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8Stir in the chicken and rice.
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9Whisk the eggs and slowly trickle in the lemon juice while whisking all the time. Season to taste with salt and pepper.
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10Gradually incorporate approximately 2 cups of the liquid into the egg mix. Drizzle it slowly and keep whisking so that it doesn't curdle.
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11Add the egg mixture into the soup and stir well.
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