Sephardic Chicken Soup
Although Sephardic Jews always eat rice during Passover, the Ashkenazi do not.
This soup tastes delicious with or without the rice.
- 1 whole chicken
- 2 quarts filtered water
- 2 cups white wine
- Bunch of Italian parsley, stemmed
- 3 medium carrots, halved crosswise
- 2 onions, quartered
- 1 teaspoon salt or to taste
- 1 teaspoon thyme
- 1/2 teaspoon turmeric
- 1/2 to 3/4 cup brown rice
- Juice of 1 to 1 1/2 lemons
- 2 eggs, beaten
- Put chicken, water, wine, parsley, carrots, onions, salt, thyme, and turmeric
in a large pot. Bring to a boil, cover, and let simmer for 1 hour.
- Remove chicken and vegetables. Slice meat from carcass, discarding any undesirable
- If desired, add rice to the broth and cook until tender, about 30 minutes.
- In a large bowl slowly add lemon juice to the beaten eggs, continuing to
whisk until thoroughly combined.
- Take 1 tablespoon of the hot soup and whisk it into the egg-lemon mixture.
Continuing to whisk, add 1 tablespoon at a time until you have about 2 cups.
Slowly add the rest of the soup.
Makes 8 servings.
The secret is to not stop whisking until you return soup to the pot along with
the chicken and vegetables. Heat over a low flame, being careful not to curdle the
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