Tarragon - Lemon Chicken Soup

Written By The Healthy Food Cook

This is a perfect soup for all seasons. During cold days you will find it nourishing and in summer days the lemon flavour will refresh you. This soup is very tasty. You can combine it with crispy wholemeal bread croutons if you eat it as a standalone meal or keep it as it is if this dish is the number one from a three course Sunday lunch.

ADVICE :

This soup works well also with pork meat. So if you have good quality / organic pork meat in house do not get stuck with the chicken. Just check that the meat is cooked or almost cooked before you add the vegetables in the soup.

INGREDIENTS - For two persons

Good quality extra virgin olive oil - 1 spoon

  • Organic / Best you can get chicken breast or chicken drums without skin - 150 - 200 grams

  • Organic / Best you can get celery - 100 grams ( peeled prepared

  • to cook )

  • Organic / Best you can get carrots - 150 grams ( peeled prepared to cook )

  • Organic / Best you can get onion - 100 grams ( peeled prepared to cook )

  • Organic / Best you can get potatoes :) - 150 grams

  • Organic / Best you can get garlic - 2 garlic cloves

  • Wholemeal Organic Yogurt / Best you can get - 150 grams

  • A few leaves of chopped fresh tarragon / Dried Tarragon - 1 spoon

  • The juice from a fresh organic lemon - arround 25-30 ml

  • Two organic / Best you can get eggs

  • Water - 2.0 liters

  • Salt - 1 tea spoon

THE SOUP :

Put the cold water, the salt, the chicken and the onion into a pot and heat the pot until the water is boiling reduce the heat and let the meat simmer for 25 minutes at slow fire ( if the chicken is not very young you can extend the time with 15 - 20 minutes )

  • Add the celery, the carrots, the chopped garlic and the tomato juice and let them simmer for another 15 minutes

  • Add the potatoes, the olive oil, and the tarragon and simmer for 15 minutes then add the egg whites and stop the fire or turn the heat off

  • In a bowl mix the egg yolks with the yogurt

  • After 5 to 10 minutes since you turned the heat off add 150 - 200 ml to the bowl and gently mix the soup with the egg yolks and the yogurt then carefully pour the content of the bowl in the pot with the rest of the soup

  • The idea is that the soup should not be extremely warm when adding the egg yolks - yogurt mix. As result you will have a more homogeneous soup

  • Add the lemon juice

  • Before serving, let the soup rest about 30 min

  • Enjoy

The Healthy Food Cook
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