Lemon chicken soup

Serves: 6

Edit

Update

Cancel

Total Time: 90

Prep Time: 20

Cook Time: 70

• 6  chicken thighs and drumsticks (skin-on)
• 150 ml white wine
• 2 medium eggs, separated
• juice of 1 lemon
• coarsely chopped flat-leaf parsley

Method

1. Heat a large pan over a medium heat. Season the chicken pieces, then brown for 5-7 minutes each side, skin-side first, until golden. Pour off the fat, add the wine and simmer to reduce by half. Add 1.5 litres water and season, then bring to the boil, skimming off any fat on the surface. Cover and simmer for 50 minutes.
2. Strain the stock into a bowl and leave to cool. Cover and chill for several hours or overnight. Once the chicken is cool enough to handle, remove the flesh, discarding the skin and bone, and finely shred. Cover and leave to cool (chill if not serving that day).
3. To serve the soup, whisk the egg whites with a fork until they look frothy on the surface. Whisk the yolks with the lemon juice, then combine the two. Skim the fat from the broth and bring to the boil with the shredded chicken. Remove from the heat. Gradually stir a mug of the broth into the egg and lemon mixture. Stir this back into the soup and skim off any foam. Serve the broth with the shredded chicken in the centre, scattered with parsley.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!