Description
A warm and comforting Greek lemon chicken soup, fragrant with fresh lemon and hearty chicken.
Ingredients
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
- ¼ cup margarine
- ¼ cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
- In a small bowl, mix margarine and flour until smooth. Gradually stir this into the simmering soup. Continue cooking, stirring frequently, for 8–10 minutes until slightly thickened.
- Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the yolks, whisking constantly to avoid curdling. Gradually pour the egg mixture back into the pot, stirring continuously, and cook gently until heated through (do not boil).
- Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.
- Ladle the soup into bowls and garnish each with a slice of lemon. Enjoy!
Notes
For the best flavor, use homemade chicken broth. If too thick, add more broth; if too thin, cook it a bit longer.
