i'm doug collagen from the armeniankitchen.com and today we're going to make chicken soup with egg and lemon now you may have your own version of this recipe which is great because like a lot of recipes from the near and middle east there are many variations i love all of them i just love the taste of lemon in chicken soup it's very soothing it's a great childhood memory and i still enjoy it today you can make the chicken soup any way you like chicken soup you can boil the chicken you can buy stock you can use stock that you've saved whatever you like is great and you can use the ingredients you like i like a plain broth with noodles and real pieces of chicken i also use the juice of one whole lemon for 32 ounces of soup that's four cups and that's a good amount of soup for three or four people depending on how generous you want to be and how many other ingredients you add the problem many of us have when we first make this soup is we wind up with egg drop soup if you put egg even a well-beaten egg directly into boiling soup it'll clump up you have a choice you can use a whole egg or you can use just the egg yolk i happen to love the egg yolk for two reasons it's fat so it makes the soup richer and tastier it's also easier to blend and if you're lazy like me that's very important i like to use a whisk because a whisk does a better job than a fork but you can use a fork just be careful you don't have to be vigorous you just have to blend it thoroughly if you use a whole egg and you don't blend it thoroughly you're going to get clumps of white egg in your soup and you'll spend a lot of time picking that out now i've already added my lemon juice to the soup and here's the key step instead of adding the egg to the soup we're going to add the soup to the egg you just take a small ladle of soup hot boiling soup and add it very slowly to the egg as you continue to whisk it and i'll add about three or four ladles of soup into the egg to bring the egg up to the temperature of the soup at that point i turn the heat off because i don't want the soup to boil while i add this mixture and the key here is again add this mixture very slowly while you continue to stir the soup and there you have it a very smooth very tasty soup you'll notice it's blended beautifully and it tastes as good as it looks i'm doug collagen this recipe and many many more available at the armenian kitchen dot com