Lemon Chicken Soup I

Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
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Copyright 2009 Allrecipes.com; by Therese

Summary

The chicken comes first in this easy recipe. Four ingredients (orzo pasts, beaten egg, and lemon juice) plus salt and pepper, and you have a tangy and filling chicken soup. Delicious with a large Greek salad.

INGREDIENTS

4 pounds Foster Farms whole chicken

8 cups water

1/2 (16 ounce) package uncooked orzo pasta

2  eggs

2  lemons

  salt to taste

  ground black pepper to taste

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DIRECTIONS

1. In a large soup pot, cook chicken in water until the meat begins to fall off the bone.

2. Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.

3. 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.

4. Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.

NUTRITIONAL INFO

calories   819 cal
total fat   47.9 g
cholesterol   298 mg
sodium   245 mg
carbohydrates   31.9 g
fiber   2.9 g
protein   63.9 g

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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew