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Roast Lemon Chicken and Rice Soup

Recipe photo courtesy of Chris Court

For a thicker, richer broth that's more in the style of avgolemono soup, simply whisk together two large egg yolks and the juice of one lemon. Stir the mixture into the soup just before serving. If you plan to make the salad another day, then reserve two tablespoons of the pan juices for the vinaigrette.

Total Time Prep Servings Yield



Cook's Notes

Tangs a Lot You'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to this chicken-and-rice soup.

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How would you rate this recipe?
  • Rachel Valley
    22 OCT, 2013
    This recipe looked very promising and would have been great had it not had the bitter taste from the roasted lemon rinds. I may give this one another go without the addition of the lemon slices.
  • Fotini Tsiramanes
    18 JAN, 2013
    This is a great twist to a classic dish.

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