Egg and Lemon Soup

Episode 12 - Egg and Lemon Soup


  • 1 Boiler or Chicken Pieces
  • 2/3 Cup Small Soup Noodles
  • 2 Eggs
  • Juice of 1 Large Lemon
  • Salt, White Pepper to Taste


  1. Place boiler or chicken pieces in a large saucepan, cover with 12 cups of water, add salt and bring to boil for about an hour.
  2. Remove chicken, cut up bits of white meat and return these to the pot.
  3. Add the noodles and boil until cooked.
  4. Meanwhile, in a bowl, whisk the eggs until light and creamy.
  5. Gradually beat in lemon juice.
  6. Ladle about a quarter of the soup into the egg mixture, whisking constantly.
  7. Remove soup from heat and gradually add the egg mixture, whisking constantly. Keep whisking for about a minute afterwards and adjust seasoning with salt and pepper. More lemon juice can also be added if necessary.
  8. Serve immediately.