Michael and Angel Symon's Egg and Lemon Soup

The perfect anytime soup!

skill level

Easy

time

Over 120min

servings

cost

Contributed by : Michael Symon

Michael ate this soup every time he got sick as a kid. Now he simply eats it all the time and you should to!

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 pounds Chicken Backs and Necks
2 pounds Chicken Feet or additional backs and necks

instructions For the Chicken Stock: Rinse the chicken parts thoroughly.
step 2

ingredients 1 Onion (quartered)
1 Carrot (thickly sliced)
1 Head of Garlic (halved crosswise)
4 sprigs Fresh Thyme
1 tablespoon Kosher Salt
1 Bay Leaf
1 tablespoon Black Peppercorns

instructions In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface.
step 3

ingredients

instructions Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.
step 4

ingredients 3 to 5 Eggs
Juice from 3 to 5 Lemons
1/4 teaspoon Cornstarch

instructions For the Avgolemono: Blend the eggs, lemon juice, and cornstarch in blender.
step 5

ingredients 1 recipe Chicken Stock
1/2 to 3/4 cup Orzo or Rice

instructions Boil orzo or rice in chicken stock until tender.
step 6

ingredients

instructions Remove the chicken stock from heat for about 5 minutes, then slowly add two ladles of chicken stock to the egg and lemon mixture (to temper) to avoid curdling.
step 7

ingredients

instructions Then add the egg and lemon mixture back into the pot with chicken stock. Return pot to heat and slowly bring to a simmer. Serve warm.
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