You will love this one!!! We served this recently at our Women’s Bible study luncheon, here at The Cove.
Greek Lemon Chicken Soup
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup diced carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks
1. In a large pot, combine the chicken broth, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, and then simmer for 20 minutes.
2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken.
Add lemon juice last for fresh taste.
Ladle hot soup into bowls and garnish with lemon slices. Enjoy!
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