Recipes
Chicken and Lemon Soup
June - 8 - 2017
6
Preparation: -
Cooking: 90
Recipe by, Sahar Mreish - Food Blogger, Founder of Cooking for Five
6
Preparation: -
Cooking: 90
Ingredients
- 3 tablespoons olive oil
- 2 carrots, chopped
- 1 onion, chopped
- Salt and freshly ground pepper
- 1 cup freekeh
- 4 cups chicken broth
- The zest of 1 lemon, plus the juice of 2 lemons
- 1 cup shredded cooked chicken breast, skin removed
- 3 large eggs
- 1 tablespoon chopped fresh dill, for topping
Method
- Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the freekeh and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the freekeh is almost tender, about 20 minutes. Stir in the chicken.
- Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
- Top each serving of soup with more dill; season with pepper.
