egg lemon soup

This Chicken Lemon Rice Soup is one of the best soups for when you&#x27;re feeling sick or on a cold winter day. This soup is typical in several Mediterranean and Balkan countries.

Chicken Lemon Rice Soup [Supe me Pule]

leftover rotisserie chicken

water

celery stocks

yellow onion

eggs

rice rice rice

lemon

salt

oregano

parsley

butter (optional)

black pepper (optional)

Add leftover rotisserie chicken in a big pot. Add 8 cups of water and set temp to high.

In the meantime clean and chop celery in big pieces, I cut the celery sticks in half. Peel onion, rinse and cut in about 4 big pieces. Add that to pot too.

Once water starts to boil, lower temperature to medium and cover the pot. Let boil for about 30 minutes.

Turn heat off. Remove chicken and place in a deep plate or platter. Let it cool enough to handle by hand.

Strain the chicken stock. You can throw away the remains from straining the stock. Keep about 1 - 1.5 cups of stock aside and pour the rest of the stock in the pot.

Add 2 more cups of water to the pot.

When chicken is cool to handle by hand, start removing all pieces of chicken from the carcass. Believe me there&#x27;s enough chicken in there for a whole meal. When removed by hand they&#x27;re usually bite size which is perfect for the soup.

Turn heat on to medium. Add chicken bites back into the stock. When stock starts to boil, add rice, oregano, and salt. Let it boil so the rice cooks. Once finished cooking and you have tested for salt and adjusted to taste, turn heat to simmer.

Whisk the eggs in a deep bowl. Juice the lemon and add to the eggs, keep whisking.

Get the stock you put aside earlier, it might still be warm but it shouldn&#x27;t be hot, otherwise the eggs will curdle.

Pour 1-2 ozs of stock into the bowl at a time with your left  hand while you&#x27;re still whisking with your right hand. You want the warm stock to raise the temperature of the eggs slowly so they don&#x27;t curdle. Once you are done with this process then you can grab a ladle of stock/rice and add to the bowl too, whisk vigorously.

Pour the egg-lemon-stock mix into the soup and stir well. Let the soup get hot but don&#x27;t take it back to boiling temperature because eggs might curdle. Serve warm. Add sliced lemon, parsley and black pepper on the soup bowl to taste.

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Top 1 egg lemon soup recipes from across the web

The most viewed egg lemon soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Lemon Rice Soup [Supe me Pu...

The most viewed egg lemon soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine