Greek Lemon Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Chicken Breasts
2-3 Diced Carrots (half cup or so)
2-3 Diced Ribs of Celery (half cup or so)
1 Diced Onion (half cup or so)
2-3 Cloves Garlic
1-2 tsp. Chicken Bouillon (I use saltless kind)
8 c. Low Sodium Chicken Broth
6 Egg Yolks
1/4 c. Butter or Margarine
1/4 c. Flour
1/4 c. Lemon Juice
1 c. Cooked White Rice
Olive Oil
1/4 tsp. White Pepper
Salt
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Directions: |
Directions:Steam chicken breasts in broth until cooked. Shred or dice and set aside.
In large pot heat olive oil and add carrots, celery, onions and garlic over medium heat until softened about 10 minutes. Season with a pinch of salt and add white pepper towards the end of cooking. Add broth (I also add broth used to cook the breasts), lemon juice, bouillon and bring to a rapid boil. Reduce heat and simmer for 20 minutes.
Next melt butter and stir in the flour. Slowly pour mixture into the soup making sure to stir constantly so flour does not clump. Simmer for 10 minutes more.
Next beat egg yolks until light in color. Slowly ladle hot soup into the eggs making sure to stir constantly so eggs cook without scrambling. Then stir this mixture into the soup. Add chicken and rice to the soup and warm through. Salt and pepper to taste. Serve with lemon wedges for garnish and bread and butter. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour 15 minutes |
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