Greek lemon chicken soup Recipe

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Greek lemon chicken soup

Artist:	_	Yield:	8
Categories:	Chicken, Eastern European, Fruits, Greek, Lemon, Poultry, Soups & Stews	Rating:	0
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Ingredients:

8	cup	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 chic. 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	slice	Lemon, (garnish)

Procedures:

1	Combine broth, lemon juice, carrot, onion, celery, soup base, and pepper in dutch oven and bring to boil over high heat.
2	Reduce heat, cover partially and simmer until tender, about 20 minutes.
3	Blend butter and flour in shallow bowl until smooth.
4	Using back of fork, scrape butter mixture into hot soup a little at a time, stirring well after each addition.
5	Simmer 10 minutes, stirring frequently.
6	Meanwhile, beat yolks in large bowl of electric mixer on high speed until light and lemon colored.
7	Reduce speed and gradually mix in some of hot soup.
8	Return mixture to saucepan and cook until heated through.
9	Stir in rice and chicken.
10	Ladle soup into bowls.
11	Garnish with lemon slices.