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Lemon Chicken Soup I

Lemon Chicken Soup I
Lemon Chicken Soup I is a dairy free recipe with 6 servings. One serving contains 624 calories, 39g of protein, and 25g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A few people really liked this main course. If you have orzo pasta, chicken, water, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

1
In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
Ingredients you will need
MeatMeat
WaterWater
SoupSoup
Equipment you will use
PotPot
2
Skim fat off stock.
Ingredients you will need
StockStock
3
Remove the chicken from pot, and set aside to cool.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
PotPot
4
Add pasta to stock, and cook for about 10 minutes. Shut off heat.
Ingredients you will need
PastaPasta
StockStock
5
In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy.
Ingredients you will need
LemonLemon
JuiceJuice
EggEgg
Equipment you will use
BowlBowl
6
Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
Ingredients you will need
LemonLemon
StockStock
SoupSoup
EggEgg
Equipment you will use
WhiskWhisk
7
Bone chicken, and add meat to soup. Stir well.
Ingredients you will need
MeatMeat
SoupSoup
8
Add salt and pepper to taste.
Ingredients you will need
Salt And PepperSalt And Pepper

Equipment

DifficultyHard
Ready In50 m.
Servings6
Health Score17
Dairy Free
DietsDairy Free
Dish TypesSoup
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