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Chicken soup with citrus
Chicken broth soup with vegetables and grapefruit juice
How to cook Chicken soup with citrus
Step 1
Heat oil in a heavy bottomed pan, add finely chopped onion. Simmer 3 min. Add finely chopped carrots and celery, cook for a couple more minutes. Pour hot broth, bring to a boil, cook for 5-10 minutes.
Step 2
Pour a couple of ladles of soup into the bowl of the combine and put the crackers. Grind. Transfer the mixture to the soup. Whisk egg yolks, grapefruit juice and wine in a food processor.
Step 3
Put the soup on low heat and gradually pour the egg mixture into it, stirring occasionally. Don't let the soup boil. The soup should thicken. Remove from fire.
Step 4
Enjoy your meal!
Chicken soup with citrus - FAQ About Ingredients, Baking Time and Storage
Yes, you can use orange, lemon, or lime juice for a similar citrusy flavor. Adjust sweetness/tartness to taste.
Store in an airtight container for 3-4 days. Reheat gently to avoid curdling the eggs.
Replace chicken broth with vegetable broth and omit the egg yolks (use cornstarch slurry to thicken instead).
Freezing is not recommended due to the egg mixture, which may separate when thawed.
Warm it slowly over low heat, stirring frequently. Avoid boiling to keep the texture smooth.
Yes, but choose low-sodium broth to better control the soup’s saltiness.
Pair with crusty bread or a light salad for a balanced, refreshing meal.
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