Click To Go Back To Recipe List

EGG AND LEMON CHICKEN SOUP

2 - 6-8 oz. Chicken breast, diced
5 cups low sodium chicken broth
1 carrot, peeled and diced
½ onion, diced
1 stalk celery, diced
Salt and pepper to taste
¾ cup cooked rice
1 tsp. Dried thyme
1 tsp. Dried oregano

Lemon Sauce:
Avglemono

2 eggs separated
juice of 2 lemons

Method

1. In a sauce pot, over medium high heat. Heat broth. Add all ingredients except sauce and rice.
2. Cook until vegetables are done and chicken are done. About 30 minutes.
3. Stir in the cooked rice.
4. Whip the egg whites until soft peaks, add yolks and whip for a few minutes. Slowly add lemon juice slowly whipping.
5. Remove soup from heat
6. Whisking the egg yolk mixture. Add one ladle of the soup to the egg mixture and whisk to bring the up to temperature.
7. Slowly add the warmed lemon egg yolk mixture to the soup. Do not bring back to a boil