Michael Symon's Egg and Lemon Soup

A Soup That's Great for Spring

PHOTO: Michael Symons egg and lemon soup is shown here.
Difficulty: Easy
Cook Time: min

For more great recipes visit The Chew's site.


  • For the Chicken Stock:
  • 2 pounds Chicken Backs and Necks
  • 2 pounds Chicken Feet or additional backs and necks
  • 1 Onion (quartered)
  • 1 Carrot (thickly sliced)
  • 1 Head of Garlic (halved crosswise)
  • 4 sprigs Fresh Thyme
  • 1 tablespoon Kosher Salt
  • 1 Bay Leaf
  • 1 tablespoon Black Peppercorns
  • For the Avgolemono:
  • 1 recipe Chicken Stock
  • 3 to 5 Eggs
  • Juice from 3 to 5 Lemons
  • 1/4 teaspoon Cornstarch
  • 1/2 to 3/4 cup Orzo or Rice
  • Cooking Directions

    For the Chicken Stock: Rinse the chicken parts thoroughly.

    In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface.

    Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.

    For the Avgolemono: Blend the eggs, lemon juice, and cornstarch in blender.

    Boil orzo or rice in chicken stock until tender.

    Remove the chicken stock from heat for about 5 minutes, then slowly add two ladles of chicken stock to the egg and lemon mixture (to temper) to avoid curdling.

    Then add the egg and lemon mixture back into the pot with chicken stock. Return pot to heat and slowly bring to a simmer. Serve warm.

    Recipe courtesy The Chew.

    Recipe Summary

    Main Ingredients: chicken necks, salt, thyme, orzo, cornstarch

    Course: Soup

    More Info: Kid Friendly

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