WEEKDAYS 1e|12c|p

Egg and Lemon Soup

Michael Symon
Servings: 8
2+ hr

Michael ate this soup every time he got sick as a kid. Now he simply eats it all the time and you should to!

  • Ingredients
  • step-by-step directions
Egg and Lemon Soup
Chicken Stock:
  • 2 pounds chicken backs and necks
  • 2 pounds chicken feet (or additional backs and necks)
  • 1 onion (quartered)
  • 1 carrot (thickly sliced)
  • 1 head of garlic (halved crosswise)
  • 4 sprigs fresh thyme
  • 1 tablespoon Kosher salt
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1 recipe chicken stock
  • 3 to 5 eggs
  • Juice from 3 to 5 lemons
  • 1/4 teaspoon cornstarch
  • 1/2 to 3/4 cup orzo or rice
  • For the Chicken Stock: Rinse the chicken parts thoroughly.
  • In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface.
  • Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.
  • For the Avgolemono: Blend the eggs, lemon juice, and cornstarch in blender.
  • Boil orzo or rice in chicken stock until tender.
  • Remove the chicken stock from heat for about 5 minutes, then slowly add two ladles of chicken stock to the egg and lemon mixture (to temper) to avoid curdling.
  • Then add the egg and lemon mixture back into the pot with chicken stock. Return pot to heat and slowly bring to a simmer. Serve warm.
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