| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 6 cups chicken stock
- Pinch saffron or saffron powder
- 1 bay leaf
- 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice
- 2 large eggs
- 2 large egg yolks
- Couple drops hot sauce
- Salt and pepper
- Handful flat-leaf parsley, chopped
- Pita chips, any brand or flavor
Instructions
- Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
- Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 201 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 196 mg |
| Sodium | 956 mg |
Reviews
Whenever my daughter is feeling under the weather she asks for her Grammy’s Albanian soup. It’s comfort food.
I have tweaked her recipe it a bit adding a large clove of garlic and on more than one occasion adding Frank’s Red Hot sauce to taste. Tempering the eggs is probably something that may take you a little practice. As for the lemon you need to taste this soup along the way because lemon, especially fresh lemon, can easily overpower this recipe if you don’t taste along the way. It freezes well too.
We love this soup!
I have tweaked her recipe it a bit adding a large clove of garlic and on more than one occasion adding Frank’s Red Hot sauce to taste. Tempering the eggs is probably something that may take you a little practice. As for the lemon you need to taste this soup along the way because lemon, especially fresh lemon, can easily overpower this recipe if you don’t taste along the way. It freezes well too.
We love this soup!
Heidi and Niccole
I thought this soup had a wonderful flavor; I followed the recipe just the way it was. Next time, I will add some orzo to it to give it some texure. It was more like a broth unless I kept adding tons of pita chips. Great, easy recipe for a tasty soup!
i loved the flavors in this soup …..it was so easy to make ..i didnt have fresh bay leaf so i used 2 dried leaves but non the less it turned out good…….will make this soup often
I thought this soup was excellent and so easy. I followed Rachel’s show instructions, although I used a dry Bay leaf and a pinch of saffron powder. I added orzo to a make a more filling soup. The flavor was perfect. Just the right tang of lemon and parsley. This soup would be wonderful when someone is sick with a cold or flu. I highly recommend this recipe.
I first saw Rachael make this soup on the food channel. I later made it when I had a cold. It was wonderful, filling and made me feel great! I loved the tangy lemon flavor.
I followed this recipe to a tee. It was absolutely the worst tasting soup I have ever made. The consistency was runny even though I used the correct amount of eggs. Too tart! Threw it away.
Delicious and surprisingly filling!
I omitted the Pita Chips to make it more low-carb friendly.
My two daughters who are 8 and 6 helped me make this soup. It was delicious! The girls loved it and and even asked for a second helping. My husband is from Greece and he never said a word all the way through his first bowl he loved it so much!! We are most certainly adding this recipe to our list of favorites. It is much easier than the recipe my mother-in-law taught me to make (the straight from Greece version). Thank You!
Mindy
Mindy
Not nearly the flavor that I expected. Needed richer broth or something — it also separated, or curdled!, when it sat on the stove under low heat!
All I used was the chicken stock, lemon, eggs, parsley, and thyme (didn’t have bay leaf so stuck a sprig of thyme in there instead). I thought it was super tasty. Nice and tangy from the lemon. Nice and creamy from the egg. Super quick and easy to make. It’s not as good as the lemon soup I get from my fave greek restaurant, but I’ll definitely be making this one again.