How to make chicken and lemon soup

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Meat-and-Three-Veg had a dose of man flu recently so rather than rolling my eyes I made him some soup.  It may not be scientifically proven but I believe the best cure for man flu or any flu is chicken soup.  There’s something very comforting about chicken soup and this one is packed full of vegies making it extra good for you.  The addition of lemon gives freshness and tang to the soup.  

soup  

I’ve adapted this recipe from one in Vefa’s Kitchen which is a huge tome full of traditional Greek recipes.  You don’t need the whole chicken in the soup but I like to cook one anyway as I always have lots of use for leftover cooked chicken.  Chicken sambos here I come and man flu be gone.  

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Chicken and lemon soup
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827 calories
98 g
502 g
22 g
67 g
6 g
938 g
546 g
13 g
0 g
13 g
Nutrition Facts
Serving Size
938g
Amount Per Serving
Calories 827
Calories from Fat 195
% Daily Value *
Total Fat 22g
33%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 502mg
167%
Sodium 546mg
23%
Total Carbohydrates 98g
33%
Dietary Fiber 14g
58%
Sugars 13g
Protein 67g
Vitamin A
472%
Vitamin C
262%
Calcium
26%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small chicken (around 1.5 kilos)
  2. Salt and pepper
  3. 1 large potato, diced
  4. 2 carrots, diced
  5. 1/2 cup of chopped flat leaf parsley
  6. 2 eggs
  7. 2 lemons, juiced
Instructions
  1. 1. Remove and discard the skin from the chicken. According to Vefa this removes the majority of the fat.
  2. 2. Rinse the chicken under cold running water, then put it in a large pot and pour in water to cover. Bring to a boil over low heat, season with salt and pepper and cover.
  3. 3. Simmer for about 40-45 minutes, or until the chicken is tender. Remove the chicken and set aside to cool and then shred the meat into pieces. You won't need all the chicken for the soup so will have lots left over for sandwiches.
  4. 4. Bring the stock back to a boil, add the potato and carrots and stir. Cover, reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
  5. 5. Meanwhile, beat the eggs in a bowl with the lemon juice. Slowly mix in a large spoon of the hot soup to the egg and lemon juice, then stir the mixture into the soup. Don't let the soup boil.
  6. 6. Remove the pan from the heat and add in the shredded chicken. Taste the soup and adjust the flavors: add more lemon juice if necessary and more salt and pepper.
  7. 7. Top with the parsley and serve.
Adapted from Vefa Alexiadou - Vefa's Kitchen
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calories
827
fat
22g
protein
67g
carbs
98g
more
Adapted from Vefa Alexiadou - Vefa's Kitchen
Gourmet Chick http://www.gourmet-chick.com/

 

3 comments

  1. That soup looks perfectly delicious and restorative. I hope MTV is feeling better soon! 🙂

  2. Oh so perfect now for me and my runny nose 🙂

  3. Sarah – Man flu is a deeply debilitating disease, it could take a while!

    Ms I Hua – Hope it helps.

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