Lemon Chicken & Egg Soup

Name: How to cook Lemon Chicken & Egg Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Lemon Chicken & Egg Soup

Many years ago, I leaned how to cook this soup from my next-door neighbour. She was an old lady who migrated to Australia with her family from Macedonia after WW II. She taught me to use Chicken Drumsticks to make the stock. But I sometimes use Instant Chicken Stock Cube. Today I cooked it in the way I learned. If the soup curdled, it’s a fail. If it turned into cloudy soup, it’s a success. My soup curdled a little bit today. Oh well…

Ingredient

Food ration :

4 servings

1.5 litre

Water

4-6

Chicken Drumsticks

Onion *cut into small pieces

1/2 teaspoon

Salt

1 cup

Short Cut Angel Hair Pasta

Eggs

2 tablespoons

chopped Parsley

Cooking instructions

* Step 1

Place Water, Chicken Drumsticks and Onion in a pot, add Salt, cover with a lid, and bring to the simmer. Cook for 1-2 hours. *Note: You may wish to add some vegetables such as Celery and Carrots.

* Step 2

Take out the Drumsticks to a plate and allow to cool slightly. Separate flesh and bones, tear the flesh into smaller pieces and return to the pot. Discard the bones.

* Step 3

Bring back to the simmer, add Angel Hair Pasta, and cook for a few minutes. Season with Salt and Black Pepper.

* Step 4

Whisk Eggs in a heat-proof bowl. Slowly add 1 cup of hot soup into the Eggs, a small amount at a time, while whisking. Then slowly add the Egg mixture to the gently simmering soup, while stirring.