Egg Lemon Soup by Bob
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Nutrition balance score
Good
Glycemic Index
49
Low
Nutrition per serving
Calories1568 kcal (78%)
Total Fat98.4 g (141%)
Carbs62.5 g (24%)
Sugars6.5 g (7%)
Protein104.8 g (210%)
Sodium617.1 mg (31%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 quarts chicken stock
Instructions
Step 1
Simmer chicken pieces in broth until thoroughly cooked.
Step 2
Remove chicken, remove meat from bones when cool and reserve.
Step 3
Strain/skim broth to your satisfaction.
Step 4
Add water/stock to return to 2qt and boil.
Step 5
Add orzo and simmer.
Step 6
Beat eggs well and add lemon juice.
Step 7
Slowly temper some of the hot soup into the egg/lemon juice mixture, whisking well.
Step 8
Slowly pour warm mixture back into soup pot, whisking briskly.
Step 9
Mix the cornstarch with the water and add to soup, stirring until slightly thickened.
Step 10
Add reserved chicken and season soup accordingly.
Step 11
The soup will thicken on standing for a few minutes.
Step 12
Don't boil it or it will curdle. You can adjust the quantities easily for more servings.
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