Rating: 4.5 stars
59 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2

Slightly tangy and quite filling! For added flavor use fat free chicken stock in place of water.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

818 calories; protein 63.9g; carbohydrates 31.8g; fat 47.9g; cholesterol 289mg; sodium 238.1mg. Full Nutrition
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