Hot soup. thickened with the addition of lemon juice and egg, is laden with chunky vegetables.
for Lunch or Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Average
Ingredients |
| 5 cups chicken broth 2 carrots, peeled and sliced 2 stalks celery, sliced 1 potato, peeled and diced 1/2 cup chopped onions 1/2 cup noodles 1/4 tsp. dried sage leaves 4 peppercorns 1 small bay leaf 1 egg Juice of 1 lemon Chopped parsley |
Directions |
| Combine chicken broth, carrots, celery, potato, onions, noodles and spices in a pan. Bring to a boil. Cover and simmer for 25 min. or until vegetables are tender. Meanwhile, beat the egg. Beat in lemon juice. Slowly stir 1 cup soup into egg mixture. Gradually pour mixture back into soup pot, stirring constantly. Cook over low heat for 3 to 4 min., stirring constantly. Do not boil |
Notes |
| For a more substantial soup, add 1 cup slivered, cooked chicken 5 min. before removing from heat. Peas or green beans also can be added. Rice can be substituted for the noodles. |
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