Description
A creamy and tangy chicken soup infused with lemon, perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 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
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Add the shredded carrot, diced onion, and minced celery. Cook until the vegetables are tender, about 10 minutes.
- Stir in the chicken soup base and ground white pepper. Let the flavors meld for an additional 5 minutes.
- In a separate saucepan, melt the margarine over low heat. Slowly whisk in the flour to create a roux, whisking until it reaches a light golden color.
- Gradually add a cup of the hot chicken broth into the roux, whisking continuously until smooth.
- Stir the thickened mixture back into the pot and whisk to combine. Cook for an additional 5 minutes.
- In a bowl, beat the egg yolks with the lemon juice. Temper the eggs slowly with a ladle of hot soup, then stir this mixture back into the pot.
- Add the cooked rice and diced chicken, stirring to combine. Allow to heat through before serving.
- Serve hot, garnished with lemon slices.
Notes
Use fresh ingredients for the best flavor. Gradually temper the eggs to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek