Combine chicken broth, carrots, celery, potato, onions, noodles and spices in a pan. Bring to a boil. Cover and simmer for 15 minutes or until vegetables are tender.
Meanwhile, beat the egg. Beat in lemon juice. Slowly stir 1 cup soup into egg mixture. Gradually pour mixture back into soup pot, stirring constantly.
Cook over low heat for 3-4 minutes; stirring constantly. Do not boil or mixture will curdle. Remove from heat. Stir in chopped parsley.
Tips- For a more substantial soup, add 1 cup slivered, cooked chicken 5 minutes before removing from heat. Peas or green beans also can be added. Rice can be substituted for the noodles.
Originally Submitted
8/6/2010
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