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Title: Armenian Chicken Soup with Egg & Lemon Sauce
Categories: Soup Ethnic Chicken
Yield: 4 Servings
| 6 | c | Homemade chicken stock |
| 1 | md | Onion; minced |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1 | pn | Saffron; dissolved in |
| 1/4 | c | Hot water |
| 2 | Eggs | |
| 3 | tb | Freshly squeezed lemon juice |
| Salt | ||
| 1 | c | Cooked chicken slivers |
| 2 | tb | Finely chopped cilantro |
| HOMEMADE CHICKEN STOCK | ||
| 4 | lb | Stewing chicken |
| Cold water | ||
| 1 | lg | Onion; sliced |
| S&P | ||
Make the home made chicken stock. Place the chicken in a large pot and cover with cold water. Bring to a boil over high heat & skim off any scum that rises to the surface. Add the onion & salt and pepper, cover the pot and reduce heat to low. Simmer 1 1/2 to 2 hours or until the bird is tender. Transfer the chicken to a plate and remove the skin. Cut the meat into slivers. Strain and defat the stock. Use meat and stock as needed.
To make the soup. In a saucepan, bring the chicken stock to a boil over high heat, then reduce heat and maintain at a simmer. In a small skillet, saute the chopped onion in the butter until golden brown. Sprinkle with the flour and cook, stirring, 1 minute. Stir a little of the stock into the contents of the skillet then add to the stock in the saucepan, together with the saffron solution. Bring back to the boil and simmer again. In a small bowl, beat the eggs until frothy. Gradually beat in the lemon juice. Slowly pour in 1/12 (1/2 cup) of the simmering stock, beating constantly. Return the egg mixture to the simmering stock, stirring constantly. Simmer for a few minutes longer until the broth thickens slightly. Do not allow the soup to boil, or the eggs will curdle. Taste for seasoning and add salt if necessary (it may not be). Add the small slivers of chicken to the pot, sprinkle with cilantro and serve immediately.
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