Description
A vibrant, citrus-infused chicken soup with a silky texture achieved through a traditional egg-lemon emulsion. Hearty, healthy, and deeply comforting.
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, diced
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium-high heat and brown the chicken until golden. Remove chicken and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute, then stir in chicken broth and return the browned chicken to the pot.
- Simmer for 15-20 minutes until chicken is cooked through.
- In a bowl, whisk together eggs, lemon juice, and lemon zest.
- Gradually whisk in two ladles of hot broth into the egg mixture to temper it.
- Slowly stir the tempered egg mixture into the soup on low heat until thickened and creamy.
- Stir in fresh parsley and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean