ginger lemon chicken soup
I got this recipe from a college friend when I asked them what to do with the chicken thighs I had defrosted the night before. This was my first time tempering an egg, and I've only gotten it right 1/3 of the times I've tried this recipe 🤣 I'm sure you could replace it with cornstarch or another thickening agent if you're not feeling confident about that step.
Note: She never really gave me measurements, so these are just estimates, but you can't really go wrong if you taste as you go.
ingredients needed
| ❤ garlic powder | ❤ 2-3 carrots, sliced |
| ❤ 4 chicken thighs | ❤ 4 cups chicken broth |
| ❤ chunk of fresh ginger, chopped finely | ❤ 2 lemons, juiced |
| ❤ 1 shallot, chopped | ❤ 4 eggs |
| ❤ 2-3 cloves garlic, minced | ❤ salt & pepper |
steps
| 1. season chicken with salt, pepper, garlic powder |
| 2. add oil to a large soup pot and sear chicken |
| 3. remove chicken and sautee veggies in the same pot |
| 4. add broth and scrape up any brown bits, bring it to a boil |
| 5. return the chicken to the pot and let simmer for 20-30 minutes |
| 6. beat the eggs and add the lemon juice |
| 7. temper egg mixture with broth until the eggs are around the same temperature as the soup |
| 8. add warm egg mixture to pot and stir until thickened |
| 9. shred checken and return to soup |
| 10. serve with fresh pepper |