Lemon Chicken Soup I Recipe

Ingredients
<br>- 4 pounds whole chicken
<br>- 8 cups water
<br>- ½ (16 ounce) package uncooked orzo pasta
<br>- 2  eggs
<br>- 2  lemons
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
<br>step 2: Skim fat off stock.  Remove the chicken from pot, and set aside to cool.  Add pasta to stock, and cook for about 10 minutes.  Shut off heat.
<br>step 3: In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy.  Whisk 1 cup stock slowly into the egg/lemon mixture.  Repeat with another cup of stock, and pour mixture into soup.
<br>step 4: Bone chicken, and add meat to soup.  Stir well.  Add salt and pepper to taste.
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Ingredients
- 4 pounds whole chicken
- 8 cups water
- ½ (16 ounce) package uncooked orzo pasta
- 2 eggs
- 2 lemons
- salt to taste
- ground black pepper to taste

Directions
step 1: In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
step 2: Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
step 3: In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
step 4: Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.

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