This is a print preview of "Michael's Greek Lemon Chicken Soup" recipe.

Michael's Greek Lemon Chicken Soup Recipe
by Global Cookbook

Michael's Greek Lemon Chicken Soup
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

Ingredients

  • 8 c. chicken broth
  • 1/2 c. lemon juice plus
  • 1 Tbsp. lemon juice
  • 1/2 c. shredded carrot
  • 1/2 c. minced onion
  • 1/2 c. minced celery
  • 6 Tbsp. concentrated chicken base Freshly-grnd black pepper
  • 1/4 c. butter room temperature
  • 1/4 c. all-purpose flour
  • 8 x egg yolks room temperature
  • 1 c. long-grain rice cooked
  • 1 c. cooked chicken diced

Directions

  1. Combine broth, lemon juice, carrot, onion, celebery, base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially and simmer till tender, about 20 min.
  2. Blend butter and flour in shallow bowl till smooth. Using back of fork, scrape butter mix into warm soup a little at a time, stirring well after each addition. Simmer 10 min, stirring frequently.
  3. Meanwhile, beat yolks in large bowl of electric mix on high speed till light and lemon colored. Reduce speed and gradually fold in some of the warm soup. Return mix to saucepan and cook till heated through. Stir in rice and chicken.
  4. This recipe yields 6 servings.