Lemony Chicken Broth and Leek Soup

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Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup. You can make a vegetarian version of this using Magic Mineral Broth.


MAKES: 6 Servings
PREP/COOK TIME: 1 hour 10 minutes

  • 2 quarts Magic Chicken Broth

  • 1 pound leeks, white and light green parts only, cleaned and sliced thin

  • ⅔ cup coarse bulgur (to taste), or rice if you can't find bulgur

  • 4 large eggs, at room temperature

  • Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste

  • Salt to taste

  • Freshly ground pepper

  • Chopped fresh parsley or dill for garnish


  1. Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.

  2. Beat together the eggs and lemon juice until frothy in a medium bowl.

  3. Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

    You can make this soup through Step 1 several hours before serving, but the grain will continue to absorb liquid; if you do make it ahead, use 1/2 cup instead of 2/3 cup.

Storage The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator. 

Adapted from one of Martha Rose Shulman's amazing recipes


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