Greek Lemon Chicken Soup

• servings: 16 servings
• active time: 20 minutes
• total time: 50 minutes

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 meat

16 slices lemon

Directions

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.

Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.

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.

Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition

• Calories: 124 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 110 mg
• Sodium: 1237 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 8 g