Chicken Soup with Egg-Lemon Sauce Recipe

Name: Chicken Soup with Egg-Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) free-range chicken, quartered; 3 lbs chicken backs, necks,and/or wings; 1 large onion, halved; 2 medium carrots, peeled and quartered; 2 bay leaves; 2 tablespoons salt; 10 -12 whole peppercorns; 2 tablespoons olive oil; 5 scallions, thinly sliced; 1 cup chopped fresh dill; ⅔ cup medium grain rice, such as arborio; 2 large eggs; 4 -6 tablespoons freshly squeezed lemon juice; salt; freshly ground black pepper

Servings: persons

1 (4 lb) free-range chicken, quartered
3 lbs chicken backs, necks,and/or wings
1 large onion, halved
2 medium carrots, peeled and quartered
2 bay leaves
2 tablespoons salt
10 -12 whole peppercorns
2 tablespoons olive oil
5 scallions, thinly sliced
1 cup chopped fresh dill
⅔ cup medium grain rice, such as arborio
2 large eggs
4 -6 tablespoons freshly squeezed lemon juice
salt
freshly ground black pepper

1
Place the chicken and cover parts in a large pot and add water to cover.
2
Bring to a boil, skim off the foam and reduce the heat to low.
3
Add the onion, carrots, bay leaves, salt, and peppercorns.
4
Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones.
5
Transfer the chicken quarters to a large plate.
6
Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate.
7
Refrigerate the remaining chicken for another use.
8
Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top.
9
Remove and discard most of the fat.
10
In a large pot, heat the oil and saute the scallions over medium heat for 3 to 4 minutes, or until soft.
11
Add 1/2 cup of the dill and saute for 2 minutes more.
12
Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender.
13
In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbs water.
14
Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs.
15
Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling.
16
Add the chicken and the remaining 1/2 cup dill.
17
Taste and adjust the seasonings with lemon juice,salt, and/or pepper.
18
Simmer for 2 to 3 minutes more; do not boil.
19
Serve hot.

984

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (4 lb) free-range chicken, quartered, 3 lbs chicken backs, necks,and/or wings, 1 large onion, halved, 2 medium carrots, peeled and quartered, and more.

Yes, Chicken Soup with Egg-Lemon Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup with Egg-Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions