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Lemon Soup with Chicken and Israeli Couscous
Lemon Soup with Chicken and Israeli Couscous ~ this creamy lemon soup is based on the classic Greek avgolemono soup, the broth is thickened with egg yolks only, and the flavor is brilliant!
large egg yolks
fresh squeezed lemon juice
rotisserie chicken works well
cooked Israeli couscous
measure AFTER cooking
or any other small herb
Heat the water and broth to a boil in a soup pot.
Whisk the egg yolks in a bowl.
Take a cup of the hot stock and slowly drizzle it into the egg yolks, while you are continuously whisking. This will 'temper' the eggs so they won't scramble when they mix with the hot soup.
Then, with the heat lowered to medium, slowly whisk the eggs into the soup in the pot, whisking or stirring the whole time.
Cook the soup over medium for about 5 minutes, stirring the whole time.
Add the chicken, lemon juice, and the couscous and stir to heat through. Salt to taste.
Serve with a sprig of mint an a good grinding of black pepper. I also like to serve lemon wedges alongside so you can get an extra burst of lemon flavor if you like.
https://theviewfromgreatisland.com/lemon-soup-with-chicken-and-israeli-couscous/ March 19, 2015