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Lemon Chicken Soup

Learn how to make this delicious creamy soup!
Cooking Time
30
Difficulty
3
Servings
8

Ingredients For This Recipe

  • 3 Large Egg Yolks
  • 2 Carrots peeled, sliced
  • 1 medium Green Bell Peppers small dice-
  • ½ Yellow Onion small dice
  • 4 Garlic Cloves minced
  • 1 Serrano Chile minced, or substitute for jalapeno-
  • 1 lb. skinless Chicken Breast
  • 8 cups Chicken Stock
  • 2 Lemons juiced
  • 1 cup Kale chopped, optional-
  • 2 tsp Mexican Oregano
  • Kosher Salt to taste
    •  
  • Garnish
  • Lemon Slices -seeds removed-
  • Cilantro
    •  

Preparation

  1. Place the Carrot, Bell Pepper, Onion, Garlic, Serrano Chile, Chicken Breast, Chicken Stock and Salt to taste into the Novel™ Dutch Oven.
  2. Place the lid on with the Redi-Temp™ Valve Open, turn on the heat to medium-high and bring to a whistle.
  3. Once it whistles lower the heat to low and close the valve, cook for 15 minutes.
  4. Shred the Chicken within the Novel™ Dutch Oven leaving some chunks as well.
  5. Place the Egg Yolks into a mixing bowl and mix until frothy; then slowly whisk in the Lemon Juice.
  6. Ladle in 1 cup of the hot broth into the Eggs slowly while whisking continuously.
    7. (Chef Note: You want to temper the Eggs, putting it all at once will scramble the Eggs.)
  7. Once the Eggs are tempered slowly pour in the Egg Mixture into the Soup while mixing.
  8. Turn the heat to medium-low and simmer for 5 minutes.
  9. Stir in the Kale and Oregano and adjust seasoning with Salt if needed.
  10. Plate and Garnish.
  11. Serve and Enjoy!
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