Lemon Chicken Soup I
Lemon Chicken Soup I is a dairy free recipe with 6 servings. One portion of this dish contains roughly 39g of protein, 25g of fat, and a total of 624 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of water, ground pepper, lemons, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event. It works best as a main course, and is done in approximately 50 minutes. Avgolemono Soup (aka Greek Lemon Chicken Soup), Avgolemono Soup (aka Greek Lemon Chicken Soup), and Avgolemono Soup (Lemon Chicken Soup with Dill) are very similar to this recipe.
Instructions
In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
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.