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Greek Lemon Chicken Soup Recipe

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This recipe for Greek Lemon Chicken Soup, by , is from My Kitchen is CLOSED , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michaels Restaurant
Added: Sunday, October 4, 2009


8 c. chicken broth
1/2 c. plus 1 T. fresh lemon juice
1/2 c. shredded carrot
12 c. chopped onion
1/2 c chopped celery
6 T. concentrated chicken soup base
freshly ground with pepper
1/4 c butter, room temp
1/4 c. flour
8 egg yolks, room temp
1 c. cooked long grain rice
1 c. diced cooked chicken
8 to 10 lemon slices(garnish)

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 220 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 until light and lemon colored. Gradually stir in some of hot soup, return to simmering, heat thru, add rice and chicken.




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