Chicken and Lemon Soup

    Chicken and Lemon Soup


    53 people made this

    Slightly tangy and quite filling! For added flavour use fat free chicken stock in place of water.

    Serves: 6 

    • 1 (2kg) whole chicken
    • 8 cups (2 litres) water
    • 250g uncooked risoni pasta
    • 2 eggs
    • 2 lemons
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste

    Preparation:10min  ›  Cook:40min  ›  Extra time:50min  ›  Ready in:1hour40min 

    1. In a large saucepan cook chicken in water until the meat begins to fall off the bone.
    2. Skim fat off stock. Remove the chicken from saucepan and set aside to cool. Add pasta to stock and cook for about 10 minutes. Turn off heat.
    3. In a medium bowl whisk 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 then pour mixture into soup.
    4. Bone chicken and add meat to soup. Stir well. Add salt and pepper to taste.

    Risoni Pasta

    Risoni is pasta that looks like long grain rice. It is also known as ‘risi’ which is Italian for rice. It can be substituted for Orzo which is similar but tends to be slightly larger.

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