A tangy chicken soup is close to my heart! If you like tangy foods, this is for you! I changed the instructions somewhat because I've seen my grandma make this soup. I don't add the lemon juice until everything is cooked. Lemon and tomato (acidic) typically can make chicken more rubbery if it's not cooked already. I also didn't use flour, and used the instant pot to cook the meat (2min, soup setting). When the 2min are up, the meat will need a little more cooking, so I set it to Saute, threw half a cup of rice, carrots and celery in there. Make sure you use chicken broth or the chicken cubes - the taste is night and day. This time I added garlic, rosemary, and onion with the meat before I let it cook. Now the important part - adding the egg yolks and lemon juice without curdling the egg. This is by my grandma's recipe - squeeze 2 lemons in a bowl, add 2 egg yolks, beat the mixture until it mixes well. At this point, the meat has been cooked, the soup is hot. Take a cup of the soup broth (try to take only or mostly liquid). Start dripping the hot broth into the eggs and lemon, and mix while you're adding the liquid. You'll need both hands to coordinate here, and don't take too long. Once you've mixed it, slowly, again almost dripping, add the entire egg-lemon-souo broth mixture into the soup pot. Again, slowly, almost dripping, while stirring. Taste the soup, and add salt, garlic powder, I add powdered cumin usually. Make sure the rice is cooked, if you added any, before turning off the Saute. And, now get your soul some chicken soup.
