Lemon Chicken Soup
Originally submitted by Therese and modified by Kaboose.com
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A few simple pantry staples form the base for this rich, flavorful lemon chicken soup. Served with spoonfuls of orzo pasta, it makes a satisfying soup that warms the body and soul.
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
Cooking Instructions
- 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.
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
- calories: 819cal
- total fat: 47.9g
- cholesterol: 298mg
- sodium: 245mg
- carbohydrates: 31.9g
- fiber: 2.9g
- protein: 63.9g
Preparation Time: 10 min.
Cooking Time: 40 min.
Ready In: 50 min.
Servings: 6
Cooking Time: 40 min.
Ready In: 50 min.
Servings: 6
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