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 youll be sure to please your guests
Prep Time
50 mins
Dificult
Medium
Servings
16
Ingredients
Instructions
Gather the ingredients.
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 margarine 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.
Recipe Tip
If the chicken broth you are using is already well seasoned
you may not need to add additional chicken base. We recommend tasting the soup after Step 1 and adding chicken base to taste if needed.
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