Scott's Recipe

Soup - Chicken And Lemon

Category: Chili, Chowders, Soups & Stews

1 whole chicken
8 cups water
8-16 oz uncooked risoni pasta
2 eggs
2 lemons
1 pinch salt, to taste
1 pinch ground black pepper, to taste


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.