Description
A delightful and comforting soup that combines rich chicken broth with fresh lemon, perfect for warm meals or when you’re feeling under the weather.
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
- In a large pot, combine the chicken broth, lemon juice, shredded carrot, onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a gentle boil over medium heat.
- In a separate saucepan, melt the margarine over low heat. Once melted, add the all-purpose flour to create a roux. Stir continuously for about 2 minutes until the mixture is smooth and lightly golden.
- Gradually whisk the roux into the boiling soup mixture, stirring well to prevent any lumps. Allow the soup to simmer for about 10 minutes, letting it thicken slightly.
- In a bowl, whisk the egg yolks until they are light and frothy. Slowly add a cup of the hot soup to the yolks, whisking continuously to temper them.
- Stir the egg mixture back into the soup pot. Add in the cooked rice and diced chicken, mixing well.
- Allow the soup to cook on low heat for another 5 minutes to warm through. Serve hot, garnished with lemon slices.
Notes
Use fresh ingredients for the best flavor and always temper the eggs to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 210mg