Chicken and vegetable egg lemon soup


  • 250 grams of chicken each, poached
  • 4 tablespoons butter
  • 1 large potato diced
  • 2 carrots diced
  • 25g chopped fresh parsley
  • 1 egg
  • 4 tablespoons freshly squeezed lemon juice


Remove and discard the skin from the chicken. Cut the meat off the bones and finely chop the meat.

Strain the reserved cooking liquid and pour 4 cups or one litre into a large pan.

Add the butter, potato and carrots, season with salt and pepper and bring to a boil. Cook over a medium heat for about twenty minutes, until the vegetables are tender.

Add the chopped chicken and parsley and heat through.

Whisk the egg and lemon juice together in a bowl, then gradually whisk in 4-5 tablespoons of the soup. Pour the egg lemon mixture into the pan and stir gently or shake the pan to distribute it. Do not let the soup boil. Remove the pan from the heat and serve.


Seemed pretty good to me but not so popular with the rest of the family – allegedly too sour.


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