Creamy Greek Lemon Chicken Soup (Printer-Friendly Version)
# What You'll Need:
→ Broth Base
01 -
8 cups chicken broth
02 -
½ cup fresh lemon juice
03 -
6 tablespoons chicken soup base
→ Vegetables
04 -
½ cup shredded carrots
05 -
½ cup finely chopped onion
06 -
½ cup finely chopped celery
→ Thickening and Enriching
07 -
¼ cup margarine
08 -
¼ cup all-purpose flour
09 -
8 egg yolks
→ Add-ins and Garnish
10 -
1 cup cooked white rice
11 -
1 cup diced cooked chicken
12 -
16 lemon slices
13 -
¼ teaspoon ground white pepper
# Let's Cook!:
01 -
In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring to boil, then reduce heat and simmer 15-20 minutes until vegetables are tender.
02 -
Mix margarine and flour until smooth. Gradually stir into simmering soup. Cook, stirring frequently, for 8-10 minutes until slightly thickened.
03 -
Beat egg yolks until pale. Slowly add a ladle of hot soup while whisking constantly. Gradually pour egg mixture back into pot, stirring continuously. Cook gently until heated through (do not boil).
04 -
Add cooked rice and diced chicken. Cook for a few minutes until heated through.
05 -
Ladle into bowls and garnish each with a lemon slice.
# Cook's Notes:
01 -
Never let soup boil after adding egg yolks
02 -
Can use rotisserie chicken for convenience
03 -
Best served fresh and hot