Lemon Chicken Dill Soup
2 tbsp Sizzle
2 leeks (white/light green parts- halved, washed, sliced horizontally)
3 cloves of garlic
1 tsp red pepper flakes
Salt & pepper
2 qts of chicken stock
4 eggs
Juice of 2 lemons
2.5. cups of mini bowtie pasts (Farfalline)
1 rotisserie chicken, roughly shredded
1/4 cup fresh dill, roughly chopped
Creme fraiche
Flaky salt
Instructions
Active Time: 1 Hour
Full Time: 1.5 Hours
Heat 2 tbsp of Sizzle on medium in a large pot.
Add leeks, garlic, red pepper flakes, and season with salt and pepper. Stir occasionally and sauté for 5-7 minutes until leeks are beginning to turn translucent.
Add chicken stock to the pot, bring to a boil, and then turn heat to low and simmer for 20 minutes.
While the pot is simmering, whisk lemon juice and eggs together in a medium bowl until light and frothy (about 2 minutes).
Add bow tie pasta, chicken, and dill to the simmering pot and softly boil on medium for 6-7 minutes.
Take the pot off the heat, and slowly whisk 1 cup of liquid in the bowl with the egg + lemon mixture until fully incorporated. The goal here is to prevent the eggs from curdling when adding to the soup.
Slowly add the egg + lemon mixture to the large pot and stir until fully incorporated in the soup.
Serve up each bowl, top with more fresh dill, flaky salt, creme fraiche, and Drizzle for garnish!
