Chicken and Pea soup Recipe


  • 3 Eggs
  • 1 tsp Salt
  • cup Peas
  • 2 cups Water
  • 3 tbsp Lemon juice
  • cup Basmati Rice
  • 1 litres Chicken stock
  • 3 boneless, skinless Chicken breasts, 500 gm each


  1. In a large pot, bring the chicken, water, and 1 teaspoon of the Salt to a simmer.
  2. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; cut them into bite-size pieces.
  3. Stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest.
  4. In a bowl, beat the eggs, lemon juice, and the remaining salt until frothy.
  5. Add about 1 cup of the hot broth from the pot in a thin stream into the egg mixture, whisking constantly.
  6. Add the egg mixture into the pot and stir until the soup begins to thicken, for about 4-5 minutes. Do not let the soup come to a simmer, or it may curdle.
  7. Return the chicken to the pot and stir in the peas.

Tip: Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.

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