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Lemon Chicken Soup I

SUBMITTED BY: tgoodie

"Slightly tangy and quite filling! For added flavor use fat free chicken stock in place of water."
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 pounds whole chicken
  • 8 cups water
  • 1/2 (16 ounce) package uncooked orzo pasta
  • 2 eggs
  • 2 lemons
  • salt to taste
  • ground black pepper to taste

DIRECTIONS

  1. In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
  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.
  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.
  4. Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2003 by GARLICKE
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 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. :)

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2003 by Paula
I love anything with lemon, but sometimes my husband does not share my enthusiasm. When I made this soup, I thought it was delightful, but I was somewhat apprehensive about what his opinion would be. When he told me that this was a keeper, I knew I had a winner on my hands. I did add the garlic suggested by another reviewer, and let it sit overnight before eating it to allow the flavors to meld. It is simply delicious. Thanks for the recipe!

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2003 by CATHY HUNTER
This was really good .. I used less chicken - 3 bone-in skinless breasts versus the 4 lbs called for. There was a ton of meat - I only used half and saved the rest. I added half an onion as well. It was a very flavourful soup. The lemon gave it a nice refreshing touch.

5 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 819

  • Total Fat: 47.9g
  • Cholesterol: 298mg
  • Sodium: 245mg
  • Total Carbs: 31.9g
  •     Dietary Fiber: 2.9g
  • Protein: 63.9g

VIEW DETAILED NUTRITION

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