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Chicken And Lemon Soup

Melting.pot's picture
This Chicken And Lemon Soup is from my Mom's cookbook; an easy to prepare treat for a family get together! An irresitible combination of chicken and lemon - this Chicken And Lemon Soup is something you must not want to miss out on!
Ingredients
  Chicken stock 1 3⁄4 Liter (7 Cups)
  Minced fresh parsley 1 Teaspoon
  Chervil 1⁄2 Teaspoon
  Tarragon 1⁄2 Teaspoon
  Chopped chives 1⁄2 Teaspoon
  Heavy cream 250 Milliliter (1 Cup)
  Eggs 2
  Lemon juice 60 Milliliter (1/4 Cup)
  Brandy 15 Milliliter (1 Tablespoon)
  Cooked rice 30 Milliliter (2 Tablespoon)
Directions

Combine the rich chicken stock (I use the canned chicken broth rather than chicken stock, because of time), parsley, chervil, tarragon and chives in a large saucepan.
Bring to a fast boil.
Lower heat and simmer 15 minutes.
While the soup broth is simmering, combine the cream, eggs, lemon juice and brandy in a small bowl.
Beating this mixture constantly, slowly blend in 1 cup (250 mL) of the hot broth.
Then add this mixture to the soup pot, stirring constantly.
Reheat to just below boiling point.
Serve. (Do not reboil after eggs have been added).
Just before putting soup bowls on table, sprinkle on garnish of cooked rice or vermicelli and more chopped fresh parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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