Lemon Chicken & Egg Soup
Lemon Chicken & Egg Soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lemon chicken & egg soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This Lemon Chicken is an easy, crispy and delicious dish that's sweet and savory, balanced with tangy flavor. This easy lemon chicken recipe is perfect for a weeknight dinner! It's made with garlic, butter, lemon, thyme, and rosemary.

Lemon Chicken & Egg Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Lemon Chicken & Egg Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook lemon chicken & egg soup using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lemon Chicken & Egg Soup:
  1. Take 1.5 litre Water
  2. Make ready 4-6 Chicken Drumsticks
  3. Take 1 Onion *cut into small pieces
  4. Make ready 1/2 teaspoon Salt
  5. Take Salt & Black Pepper
  6. Make ready 1 cup Short Cut Angel Hair Pasta
  7. Take Juice of 1 to 2 Lemons *about 1/4 cup
  8. Prepare 2 Eggs
  9. Take 2 tablespoons chopped Parsley

With simple flavor additions that don't overpower the dish, the natural flavor of the chicken is allowed to shine. Lemon Chicken - easy and crispy chicken with tangy and sweet lemon sauce. Chicken and vegetables bake in a delicious lemony wine broth. Be sure to serve with rice so you don't waste a drop.

Instructions to make Lemon Chicken & Egg Soup:
  1. Place Water, Chicken Drumsticks and Onion in a pot, add Salt, cover with a lid, and bring to the simmer. Cook for 1-2 hours. *Note: You may wish to add some vegetables such as Celery and Carrots.
  2. Take out the Drumsticks to a plate and allow to cool slightly. Separate flesh and bones, tear the flesh into smaller pieces and return to the pot. Discard the bones.
  3. Bring back to the simmer, add Angel Hair Pasta, and cook for a few minutes. Season with Salt and Black Pepper.
  4. Whisk Eggs in a heat-proof bowl. Slowly add 1 cup of hot soup into the Eggs, a small amount at a time, while whisking. Then slowly add the Egg mixture to the gently simmering soup, while stirring.
  5. Add Lemon Juice. The amount of Lemon Juice depends on your preference. I like the soup quite sour. Add finely chopped Parsley and serve.

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network. This Lemon Chicken is what we have every other night during the summer and no one complains because it's beyond delicious. Roast Lemon Chicken thighs with crispy skin, seared then oven baked for tender and juicy chicken Our lemon chicken recipe starts off seared in a pan first. Searing skin-side down in a hot skillet over. You don't have to go to a restaurant for crazy good chicken.

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