Turkish · Lunch
Egg and Lemon Soup
Turkish egg-lemon soup built on shredded poached chicken breast and short-grain rice in chicken broth, thickened with tempered egg yolk and lemon juice. Finished with paprika-infused butter and fresh parsley, it delivers a tangy, silky, protein-rich bowl served as a light starter or midweek lunch.
$3
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
285Calories
32.1gProtein
10.3gFat
14.2gCarbs
1.2gSugar
0.4gFiber
1205mgSodium
275mgChol
4.2gSat Fat
385mgPotassium
48mgCalcium
1.8mgIron
0.8mcgVitamin B12
8mgVitamin C
gluten-free
low-carb
low-calorie
egg-rich
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Poach chicken breast in lightly salted simmering water over medium heat for 12 minutes until no longer pink, then shred with two forks.
2
Simmer
Bring chicken stock to a gentle simmer in a small pot over medium heat, stir in rice, and cook 15 minutes until tender.
3
Temper
Whisk egg yolk with lemon juice in a bowl, then slowly ladle hot stock into the mixture while whisking constantly to warm without curdling.
4
Build
Pour tempered egg-lemon mixture into pot with shredded chicken, add paprika, and stir over low heat for 2 minutes until thickened.
5
Plate
Ladle soup into a bowl, season with salt and pepper, dot with butter, and scatter chopped parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken breast
- 2 cup480ml chicken stock
- 4 tbsp4 tbsp white rice
- 22 egg yolk
- 3 tbsp3 tbsp lemon juice
- 2 tsp2 tsp butter
- 1/4 tsp1/4 tsp paprika
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 2 tbsp2 tbsp parsley
