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Chicken Lemon Soup

Homemade or canned chicken stock
Egg yolks (one egg yolk for every approx. 15 fl. oz, about 444 mL, stock)
Dry white rice
Lemon juice, approx 1 tsp. for every 2 egg yolks.
Salt Pepper is optional.

Place the soup stock and rice in a pot. How much rice you use is up to you. If you like your soup thick, use more rice. If you'd prefer to only have rice at the bottom, use less. Remember that rice expands to about 3 times its original volume.)

Cover the pot and simmer rice in the chicken stock.

While the stock and rice are simmering, beat the egg yolks with the lemon juice until it's a homogenous bright yellow and is slightly frothy.

When the rice is done, add the egg yolk-lemon juice mixture to the soup. Pour in the egg mixture with one hand and stir stock rapidly with the other.

Season to taste with salt and pepper and serve.

Some people prefer this soup cold, but I think it's best warm.

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