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Greek Lemon Chicken Soup

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Ingredients

Scale
  • 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

  1. Prepare the Base:
  2. 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.
  3. Thicken the Soup:
  4. 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.
  5. Temper the Egg Yolks:
  6. 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).
  7. Finish the Soup:
  8. Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.
  9. Serve:
  10. Ladle the soup into bowls and garnish each with a slice of lemon. Enjoy!

Find it online: https://www.rapidrecipes.blog/greek-lemon-chicken-soup-2/