Lemony Chicken Noodle Soup
  1. Heat up oil in a large stockpot. Sauté the onions and celery in the oil for about 5 minutes, or until soft. Add the garlic, and cook for one more minute. Add the chicken broth and chicken breast, put the top on the stockpot, and bring to a boil. Simmer for 5 minutes.
  2. While this is simmering, squeeze the lemons into a heat resistant bowl, add your eggs and whisk. Set aside.
  3. After the soup has simmered for 5 minutes, add egg noodles, salt & pepper. Stir and simmer another 5-8 minutes or until noodles are done.
  4. Remove the chicken from the soup, shred or chop, and add back to the soup.
  5. Ladle out one cup of broth into a liquid measuring cup to temper your egg mixture. First, slowly pour around 2 tbls. of the broth into the egg mixture while vigorously whisking the eggs. Then slowly pour the rest of the broth into the egg mixture while whisking. Your eggs are now tempered and ready to pour back into your stockpot.
  6. Stir your egg mixture back into the soup along with the parsley and more salt & pepper to taste. Ladle into bowls and serve.

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