Greek Lemon Chicken Soup
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 1/2 cup shredded carrot
- 1/2 cup chopped Onion
- 1/2 cup chopped celery
- 6 Tbsp concentrated chicken soup base
- Freshly ground white pepper
- 1/4 cup butter, room temperature
- 1/4 cup all-purpose flour
- 8 egg yolks, room temperature
- 1 cup cooked long-grain rice
- 1 cup diced cooked chicken
- 8 slices lemon
Yield: 8 servings. 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.
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Aug 23, 2018
I'm really not quite sure how to feel about this recipe...I mean soup is probably one of my top three favorite things to eat but this recipe seems a little technical to me, or maybe I'm just missing the concept. For instance, when you scrape the butter-flour mixture into the hot soup...is that to make the soup thicker? And, if you mix hot soup into the eggs...doesn't it scramble the eggs...or is it supposed to scramble them and that's the purpose of doing it that way?
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