Lemon Soup with Chicken and Israeli Couscous
User Reviews
3.9
Lemon Soup with Chicken and Israeli Couscous
Description
This recipe for Lemon Soup with Chicken and Israeli Couscous features a clear chicken broth base combined with both chicken broth and water for a balanced flavor. The soup is enriched by the addition of egg yolks that are tempered with hot broth before being whisked in, creating a creamy consistency without curdling. Shredded cooked chicken and cooked Israeli couscous add heartiness and texture to the dish. Freshly squeezed lemon juice gives a pleasant tang and brightness that cuts through the richness. The soup is garnished with fresh mint leaves and finished with fresh cracked black pepper, enhancing the fresh, clean flavors.
The soup is cooked gently to avoid scrambling the eggs, with continuous whisking for five minutes after tempering. Adding lemon wedges on the side lets diners adjust the acidity to their liking. This soup works well as a simple wholesome meal that highlights the tenderness of chicken and the chew of couscous with a vibrant lemon profile.
When serving, include a sprig of mint for aroma and an extra grind of black pepper for depth. The mixture of textures from the broth, couscous, and chicken, combined with the bright citrus and fresh herbs, delivers a balanced and refreshing eating experience.
Ingredients
- 4 cups chicken broth
- 2 cups water
- 6 egg large yolks
- 1/3 cup lemon juice fresh squeezed
- 3 cups chicken rotisserie chicken works well, shredded
- 2 cups Israeli couscous measure AFTER cooking, cooked
garnish
- mint or any other small herb, leaves
- lemon wedges
Instructions
- Heat the water and broth to a boil in a soup pot.
- Whisk the egg yolks in a bowl.
- Take a cup of the hot stock and slowly drizzle it into the egg yolks, while you are continuously whisking. This will 'temper' the eggs so they won't scramble when they mix with the hot soup.
- Then, with the heat lowered to medium, slowly whisk the eggs into the soup in the pot, whisking or stirring the whole time.
- Cook the soup over medium for about 5 minutes, stirring the whole time.
- Add the chicken, lemon juice, and the couscous and stir to heat through. Salt to taste.
- Serve with a sprig of mint an a good grinding of black pepper. I also like to serve lemon wedges alongside so you can get an extra burst of lemon flavor if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 34746 kcal
% Daily Value*
| Calories | 347.46kcal | 17% |
| Carbohydrates | 36.13g | 12% |
| Protein | 19.86g | 40% |
| Fat | 12.97g | 20% |
| Saturated Fat | 3.91g | 20% |
| Sodium | 223.56mg | 9% |
| Fiber | 1.9g | 8% |
| Sugar | 2.38g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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