Chicken Soup with Eggs


Preparation info

  • Serves


    • Difficulty


Appears in

Saffron Shores: Jewish Cooking of the Southern Mediterranean

Saffron Shores

By Joyce Goldstein

Published 2002

  • About

This egg-enriched chicken soup, similar to Greek avgolemono, is served the night before Yom Kippur. The noodles called inetria may be added, or rice. During Passover, broken matzoh is stirred in.


  • 1 large stewing chicken or 2 broilers, cut into pieces (about 5 pounds chicken parts)
  • 1 lemon, halved, plus


Remove any excess fat from the chicken pieces, then rinse. Rub each piece with lemon halves and sprinkle with salt. Cover and refrigerate, overnight if possible.

Put the chicken in a large stockpot and add cold water to cover. Bring to a boil. Reduce heat to a simmer and skim the scum from the broth. Simmer gently for 30 minutes. Add the vegetables, saffron, and bouquet garni. Cook for