Greek lemon chicken soup
Yield: 8 servings Kar
Ingredients:
- 8 c Chicken broth 1/4 c Butter; room temperature
- 1/2 c Fresh lemon juice 1/4 c All-purpose flour
- 1/2 c Shredded carrot 8 Egg yolks; room temperature
- 1/2 c Chopped onion 1 c Cooked long-grain rice
- 1/2 c Chopped celery 1 c Diced cooked chicken
- 6 tb Concentrated chic. soup base 8 sl Lemon; (garnish)
Instructions:
Combine broth lemon juice carrot onion celery soup base and pepper in Dutch oven and bring to boil over high heat. Reduce heat cover partially and simmer until tender about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork scrape butter mixture into hot soup a little at a time stirring well after each addition. Simmer 10 minutes stirring frequently. Meanwhile beat yolks in large bowl of electric mixer on high speed until light and lemon colored. Reduce speed and gradually mix in some of hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Ladle soup into bowls. Garnish with lemon slices. Source: Michaels Restaurant - Rochester Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias
