Amie
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Recipe for

Lemon Chicken Soup

From the kitchen ofAmie Serves2–4

Ingredients

  • 2 small onions
  • 1 large carrot
  • 2 celery stalks
  • 3 cloves garlic
  • 6 cups chicken broth
  • 2 bay leaves
  • ¾ cup stelline pasta
  • 2 cups shredded chicken
  • juice of 1 lemon
  • 2 eggs
  • salt & pepper
  • fresh dill
  • olive oil

Method

  1. Chop the onions, carrot, and celery into small, even pieces, and mince the garlic.
  2. In a pot, sauté the onions, carrot, celery, and garlic until soft.
  3. Pour in the broth, add the bay leaves, cover, and cook for about 15 minutes.
  4. In a bowl, whisk together the lemon juice and eggs.
  5. After 15 minutes, remove the bay leaves, turn the heat to low, add the stelline, and cook for 10 minutes.
  6. Add the shredded chicken.
  7. Take two large ladles of broth, whisk them into the egg-lemon mixture, then pour the mixture back into the pot.
  8. Add a handful of fresh chopped dill and cook for another 5 minutes.
  9. Season with salt and pepper.
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