Chicken Lemon Dill Soup Recipe

This is a soup my mother would make growing up. I believe she learned the recepe while living in Turkey.

This a meal we have after we get a rotisserie chicken, or after cooking a turkey. I'll take all of the drippings and bones and boil them in a pot for a couple of hours to create a rich broth.

Ingredients

Directions

In a large pot, combine broth, onions, potatos, carots, optionally rice, and add water to fill up the pot to a level that will feed your family. Simmer for a half hour. In a separate bowl wisk egg and lemon juice together. Vigorously stir the soup, as you slowly pour the egg lemon mixture into the pot. The egg mixture should merely color the broth white, and not turn into strings.

Serve with spinach borek, and pita bread.