Lemon Chicken Soup

1. 1

   Start by removing the chicken meat from the rotisserie, both white and dark meat. Discard the rotisserie bones when finished.

2. 2

   Chop the onion into large pieces.

3. 3

   In a large Dutch oven, heat the butter on medium, then add the onion and saute until almost soft. Add the garlic and saute for another minute. Add the chicken broth.

4. 4

   Increase temperature to high to bring the chicken broth to a boil. When the broth boils, decrease temperature to medium-low. Take the beaten egg and whisk it into the broth. Whisk quickly to keep it from hardening before it has a chance to separate. The broth should somewhat resemble egg drop soup.

5. 5

   Now add the chicken and stir. Add salt and pepper to taste. Add the lemon juice and stir. You may add more or less lemon juice depending on preference.

6. 6

   Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.