I’ve been seeing Lemon Chicken Soup at take-away soup places near work and I’ve been intrigued to see what it is, as I had never tried one. When researching recipes and I read that this soup has the consistency of Hollandaise Sauce I was sold. It has no added sugar or cream, yet is super creamy.
Bring the stock to the boil and add the rice and whole chicken breast. Stir until the stock returns to a slow boil, then cover and simmer gently for 20 minutes, or until the rice is tender and the chicken is cooked through. Skim off any froth during cooking. Remove chicken breast and shred by pulling the meat apart using two forks.
In a mixing bowl, beat the egg whites until stiff. Add the egg yolks and beat until light and creamy. Gradually beat in the lemon juice.
Ladle about one-quarter of the simmering soup into the eggs, whisking constantly.
Gradually add the egg mixture to the soup, stirring vigorously. Remove the soup from the heat. Keep stirring for 1 minute. Adjust the seasoning with salt and pepper. Serve immediately, if using shredded chicken ladle soup in a bowl and place chicken in the middle.
Because of the custard/ hollandaise like nature of this soup, it is advised not to reheat it but to eat it straight away. When reheating the eggs will curdle.
Adapted from Tess Mallos’ The Complete Middle Eastern Cookbook.