Lemon Chicken Soup I

1. 1

   In a large soup pot, cook chicken in water until the meat begins to fall off the bone.

2. 2

   Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.

3. 3

   In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.

4. 4

   Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.