This Greek lemon chicken soup is a perfect introduction to a full Greek meal or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!
Ingredients
- chicken broth: 8 cups
- lemon juice: 0.5 cup (fresh)
- carrots: 0.5 cup (shredded)
- onion: 0.5 cup (finely chopped)
- celery: 0.5 cup (finely chopped)
- chicken soup base: 6 Tbsp
- ground white pepper: 0.25 tsp
- margarine: 0.25 cup
- all-purpose flour: 0.25 cup
- egg yolks: 8 piece
- white rice: 1 cup (cooked)
- diced, cooked chicken meat: 1 cup
- slices lemon: 16 piece
Metric Conversion
Stages of cooking
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Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
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Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
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Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
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Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
