Lemon Chicken Soup I43 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 50 min
“Slightly tangy and quite filling! For added flavor use fat free chicken stock in place of water.” - by tgoodie
Original recipe yields 6 servings
- In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
- 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.
- 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.
- Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.
Amount Per Serving (6 total)
- 818 cal
- 47.9 g
- 31.8 g
Based on a 2,000 calorie diet
Reviews (43)Rate This Recipe
"Excellent & Delicious!!!This is similar to Avgolemono which is the most popular Greek soup. I've been making this soup for my whole family over and over again and everyone loves this soup better than..." See more chicken noodle. Even my husband and son love it too! My husband is always asking the next day, do you have any of that soup left over? I make it for my in-laws who are Greek and they love it better than the Greek original! They love the the addition of the chicken. The only thing I do different is add 1 onion and 2 cloves of garlic chopped fine and 2 chicken boullions to a large pot of water, and I use 2 large lemons and 3 eggs. This is our family's favorite soup! You just don't know what you're missing until you have tried this soup!!!This recipe should be number one in the top 10. :)"
"This was a very good and different soup. I made a few alterations...I added chopped fresh spinich just before serving and almost doubled the broth as the lemon flavor was too overpowering, even for a..." See more lemon lover like me! I also cooked the orzo on the side and added to each bowl at serving time. I find that cooking and storing the pasta on the side eliminates it from soaking up the broth and becoming soggy. Very good overall and freezes well."
"I first rated this soup in December, 2000, and I am still making it today (January, 2011). I have read all of the reviews and have come to the conclusion that if you want this to be a great soup, you..." See more need to start with homemade broth/stock. Last night, I made the chicken stock for this soup with a Tyson Value pack of chicken, consisting of 3 thighs, 3 chicken backs and two chicken breasts, all with bone and skin. I boned and skinned the chicken breasts and put the skin and bone in my stock pot, but set the breast meat aside for later use in another recipe. Here is how I make my stock. 2 quarts of water, the chicken (skin and all) 2 celery stalks, each cut in 4 pieces, a large onion quartered, 5 whole black peppercorns, 3 whole cloves, 3 chicken bouillon cubes. For a clear stock bring almost but not quite to a boil and immediately turn heat down to low simmer . Simmer for 1 hour. Pour into a colander and let chicken cool. In the meantime, put the strained broth in a pot with a lid and place it in the fridge. I left mine overnight to cool. Once cool, take the lid off and skim the lovely yellow chicken fat off the top. Then proceed with the recipe as written. All the flavor of the celery, onion, pepper and clove will be in the broth, and you won't have to add it. Quite honestly, you can add any flavorings to the stock...carrots, bay leaf, however you want your soup to taste, but to be true to the recipe, don't add too much or you lose the character of the soup."
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