Time 2h45m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary. Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside. When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside. Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour. Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed. In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.
Time 3h20m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary. In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside. When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside. Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed. In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Cover pan and let simmer for 45 minutes. Remove chicken and parsley, discard parsley. Let chicken cool a bit, so you don’t burn yourself, and cut into cubes. Set aside. Add rice, carrot and celery to broth and cook for 20 minutes. Add lemon juice to the soup. Stir. Turn off heat. Beat the eggs and cornstarch in a small bowl. While whisking, slowly dribble in hot chicken stock- never stop whisking. Do this until you have used up a couple of ladlefuls of stock. This tempers the eggs so they do not curdle. Slowly add egg to the hot soup and give a good stir. Add chicken and serve, sprinkled with a bit of pepper (if desired). Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don’t curdle :-) ).
Time 45m Yield 8 Number Of Ingredients 15 Steps:
Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer. Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined. Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated. Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
