Lemon Chicken Egg Drop Soup: Why You’ll Love This
This Lemon Chicken Egg Drop Soup is not just any soup—it’s like a big, warm hug in a bowl. It’s light yet satisfying, with a bright lemony kick that wakes up your taste buds and tender chicken pieces that fill you up without weighing you down. The egg ribbons add a silky texture that’s just divine, and the fresh coriander gives it that extra touch of freshness. 🌿
The Benefits of Using a Roast Chicken
Using the leftover bones and meat from a roast chicken is not only economical but also adds a depth of flavour to the Lemon Chicken Egg Drop Soup that you just can’t get from a plain chicken breast. By boiling the bones, you create a rich, homemade stock that forms the base of this delicious soup. Plus, it’s a fantastic way to make sure every bit of that chicken gets used up—waste not, want not, right? 👍
Key Ingredients for the Best Lemon Chicken Egg Drop Soup
To make this Lemon Chicken Egg Drop Soup truly shine, it’s all about using the right ingredients. Here are some tips to get the best results:
- Chicken Bones and Meat: Using both the bones and the leftover meat from a roast or BBQ chicken adds a depth of flavour that you just can’t get from store-bought broth. Make sure to remove all the bits of bone and onion after boiling to keep your soup clear and clean.
- Lemon: The star of the show! 🍋 Fresh lemon is key here—both the juice and the zest add a bright, tangy flavour that balances the richness of the chicken broth. Remember to remove the lemon wedges before serving to avoid any bitterness.
- Fresh Ginger and Garlic: These add a lovely warmth and spice that perfectly complements the lemon and chicken. Plus, they’re great for boosting your immune system, especially if you’re making this soup when you’re feeling a bit under the weather.
- Eggs: The whisked eggs are what make this soup so special. Slowly pouring them into the boiling soup creates beautiful, delicate egg ribbons. It’s important to whisk them well before adding them to ensure they cook evenly.
- Coriander: This herb adds a burst of fresh, vibrant flavour right at the end. If you’re not a fan of coriander, you could substitute it with parsley for a more subtle taste.
Tips for Making the Perfect Lemon Chicken Egg Drop Soup
- Strain the Stock: After boiling the chicken bones, strain the stock to remove any bits and pieces. This will give you a clear, clean broth that’s perfect for soup.
- Add Vegetables of Your Choice: I’ve suggested using fresh or frozen vegetables like carrots, peas, or corn, but feel free to use whatever you have on hand. This soup is incredibly versatile!
- Season to Taste: Don’t forget to taste your soup before serving and adjust the seasoning as needed. The amount of salt you need will depend on the saltiness of your chicken stock powder, so it’s always good to check.
Serving and Pairing Suggestions
This Lemon Chicken Egg Drop Soup is pretty much a meal in itself, but here are a few ideas to round out your dinner:
Take a Snap and Share!
I’d love to see how your Lemon Chicken Egg Drop Soup turns out! Take a picture and share it with me on Instagram @steph_cooks_stuff. Let’s spread the love for this delightful dish! 📸💕
So there you have it — my Lemon Chicken Egg Drop Soup! I hope you give it a try and love it as much as I do. It’s a fantastic way to use up leftover chicken and create a dish that’s both comforting and delicious. Happy cooking! 🥣✨
Lemon Chicken Egg Drop Soup
- Total Time: 40
- Yield: 4 1x
Description
Hey everyone! 🌟 I’m back with the second dish in my series of 2 meals with one cooked chook! Today, we’re making a comforting Lemon Chicken Egg Drop Soup that’s perfect for those chilly nights or when you’re feeling under the weather. 🍋🍜
Ingredients
- Chicken bones (from 1/2 roast/bbq chicken)
- 1 lemon
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 1.5 litres water
- 2 tbsp chicken stock powder
- 1 onion, cut in half
- Meat from 1/2 roast/bbq chicken, shredded
- 3 cups fresh or frozen vegetables
- 3 sliced green onions
- 4 eggs, whisked
- 1 bunch coriander, chopped
Instructions
- In a big pot, add your chicken bones, garlic, ginger, onion, and chicken stock powder. Once it’s boiling, keep it boiling for 15 minutes with the lid on.
- Scoop out all the bits of bone and onion so you just have a lovely, clear stock.
- Add your lemon (cut in 4), green onions, vegetables, and shredded chicken. Boil for another 15 minutes.
- Remove the lemon from the soup.
- While your soup is boiling, slowly pour in your whisked eggs to create those beautiful egg ribbons.
- Stir through your chopped coriander for that fresh burst of flavor.
And there you have it! A delicious, heartwarming Lemon Chicken Egg Drop Soup that’s sure to become a new favorite in your household. 🥣✨
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Simmering
- Cuisine: Australian
Frequently Asked Questions
Absolutely! This Lemon Chicken Egg Drop Soup actually tastes even better the next day as the flavours have more time to develop. Just store it in an airtight container in the fridge and reheat on the stove when ready to serve.
Feel free to use any vegetables you like or have on hand. Mushrooms, zucchini, and spinach would all be great additions. Just make sure to add them in at the right time so they don’t overcook.
Yes, you can freeze this soup. Just let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.