Lemon Chicken Soup I

Slightly tangy and quite filling! For added flavor use fat free chicken stock in place of water.

Step: 1

In a large soup pot, cook chicken in water until the meat begins to fall off the bone.

Step: 2

Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.

Step: 3

In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.

Step: 4

Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.

Per Serving: 818 calories; protein 63.9g; carbohydrates 31.8g; fat 47.9g; cholesterol 289mg; sodium 238.1mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.