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Sephardic Chicken Soup

Although Sephardic Jews always eat rice during Passover, the Ashkenazi do not. This soup tastes delicious with or without the rice.

Recipe Ingredients

Method

  1. Put chicken, water, wine, parsley, carrots, onions, salt, thyme, and turmeric in a large pot. Bring to a boil, cover, and let simmer for 1 hour.
  2. Remove chicken and vegetables. Slice meat from carcass, discarding any undesirable pieces.
  3. If desired, add rice to the broth and cook until tender, about 30 minutes.
  4. In a large bowl slowly add lemon juice to the beaten eggs, continuing to whisk until thoroughly combined.
  5. Take 1 tablespoon of the hot soup and whisk it into the egg-lemon mixture. Continuing to whisk, add 1 tablespoon at a time until you have about 2 cups. Slowly add the rest of the soup.

Makes 8 servings.

The secret is to not stop whisking until you return soup to the pot along with the chicken and vegetables. Heat over a low flame, being careful not to curdle the eggs.


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