Chicken and Lemon Soup with Mint

To make the chicken lemon soup, clean the chicken, place in a large saucepan and cover with cold water. Peel the lemons thinly and squeeze.

Add lemon zest to chicken, set juice aside. Add bay leaf, 1/ 4 bunch mint and 1 teaspoon salt to chicken; simmer over low to medium heat for 1 1/2 to 2 hours. Remove the chicken from the saucepan, pour the stock through a fine sieve.

Skin the chicken. Remove chicken breast meat from bones and cut into small pieces. Separate thigh meat from bones and cut into small pieces. Mix chicken and set aside.

Set aside 125 ml stock, pour the rest (2 to 2 1/2 l) into a large saucepan and bring to a boil. Add juice of one lemon and sugar, season with salt and pepper.

Mix the egg yolks with the chicken stock. Pluck remaining mint leaves from stems and set aside.

Just before serving, add chicken to chicken stock and bring to a boil. Remove the saucepan from the heat and whisk the egg yolk mixture into the soup.

Place the soup on the kitchen stove at a low temperature: it should not boil anymore! Stir until the egg yolk binds.

Season the chicken-lemon soup with salt and pepper and garnish with mint leaves.

Preparation Tip:

Chicken lemon soup is also exceedingly tasty with thyme, instead of mint.

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