Lemon Chicken & Egg Soup

Place Water, Chicken Drumsticks and Onion in a pot, add Salt, cover with a lid, and bring to the simmer. Cook for 1-2 hours. *Note: You may wish to add some vegetables such as Celery and Carrots.

Take out the Drumsticks to a plate and allow to cool slightly. Separate flesh and bones, tear the flesh into smaller pieces and return to the pot. Discard the bones.

Bring back to the simmer, add Angel Hair Pasta, and cook for a few minutes. Season with Salt and Black Pepper.

Whisk Eggs in a heat-proof bowl. Slowly add 1 cup of hot soup into the Eggs, a small amount at a time, while whisking. Then slowly add the Egg mixture to the gently simmering soup, while stirring.

Add Lemon Juice. The amount of Lemon Juice depends on your preference. I like the soup quite sour. Add finely chopped Parsley and serve.