Lemon-Chicken Soup

Lemon-chicken soup is typically a Greek soup made with chicken, chicken stock, rice, lemons, and egg yolks. However, I make mine using my own chicken soup recipe (without rice) with several veggies and add the lemons and egg yolk for that special taste and opaqueness. I love how the bite of the lemon combines with the salty, brothiness of the soup. You can make this with your own chicken soup recipe and add the lemon and egg yolks, or use mine. However, don't add the usual sage and thyme or poultry seasoning in your recipe for this soup. By the way, always have a jar of Better than Bouillon chicken stock paste in your pantry. It's one of my favorite ingredients and you can do so much with it!

Lemon-Chicken Soup

3 boneless chicken breasts, cooked and cut into bite-sized cubes.
4 cups of chicken stock (I use chicken Better than Bouillon paste, and add an extra tablespoon).
3 ribs of celery, chopped
1 large onion, diced
4 carrots, chopped
handful of green beans, chopped
1 can of corn (or two ears of fresh corn)
S&P to taste
2 fresh lemons (DO NOT use packaged lemon juice!)
2 egg yolks
Optional: Cilantro for garnish

1. Add all but the lemons and egg yolks to your soup pot and simmer for an hour.
2. Turn burner off so soup is no longer simmering but is still hot.
3. Add the juice from the two lemons, extracting every bit of juice. Stir into soup.
4. In a small bowl, eat egg yolks with a fork for about 10 seconds. Ladle two ladle fulls of soup into egg yolks and stir until mixed. Make sure the soup hasn't simmered for about 5 minutes or the broth will be so hot it will curdle the egg yolk.
5. Stir egg yolk mixture into soup. It will now have a nice silky opaqueness to it and the egg yolk adds a rich flavor.
6. Serve garnished with chopped cilantro if available.