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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.


  • 1 whole chicken
  • 2 quarts filtered water
  • 2 cups white wine
  • Bunch of Italian parsley, stemmed
  • 3 medium carrots, halved crosswise
  • 2 onions, quartered
  • 1 teaspoon salt or to taste
  • 1 teaspoon thyme
  • 1/2 teaspoon turmeric
  • 1/2 to 3/4 cup brown rice
  • Juice of 1 to 1 1/2 lemons
  • 2 eggs, beaten


  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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