Description
A comforting blend of zesty lemon, tender chicken, and a creamy texture that warms your soul, perfect for cold days or family gatherings.
Ingredients
Scale
- 8 cups chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup shredded carrot
- 1/2 cup finely diced onion
- 1/2 cup minced celery
- 6 tbsp chicken soup base
- 1/4 tsp ground white pepper
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- Prepare the Vegetables: Start by dicing the onion and mincing the celery. Shred the carrots and set them aside.
- Make the Broth: In a large pot, combine the chicken broth, lemon juice, shredded carrot, diced onion, minced celery, chicken soup base, and white pepper. Bring this mixture to a boil over medium heat, stirring occasionally.
- Create the Roux: In a separate saucepan, melt the margarine over medium heat. Whisk in the flour until the mixture is golden brown.
- Combine: Gradually whisk the roux into the boiling broth mixture. Reduce heat to low and allow the soup to simmer for about 10 minutes.
- Finish with Eggs and Chicken: Beat the egg yolks in a medium bowl. Slowly ladle some hot soup into the egg yolks to temper them, then whisk back into the pot. Add the cooked rice and diced chicken, stirring well. Heat through before serving.
- Serve: Ladle the soup into bowls and garnish with fresh lemon slices.
Notes
Using fresh lemon juice significantly enhances flavor. Be cautious when adding egg yolks to avoid scrambling. Adjust the soup’s thickness with extra broth if needed after storing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg