Greek Lemon Chicken Soup

SUBMITTED BY: Shelley Ross PHOTO BY: Travis

"This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!"

PREP TIME	25 Min
COOK TIME	40 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

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INGREDIENTS

8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

READ REVIEWS (88)

DIRECTIONS

In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 27, 2006 by KIMALA

I was only going to give this 4 stars since it was not a hit with my family, though I loved it, and my best friend and her two kids were fighting over the sample that I brought over to them. Alas, I finished the remains when I returned home and decided it needs 5 stars. Made the following changes: just used 1 1/2 TBS chicken soup base in water; eliminated the celery; sauteed onion with 2 cloves garlic in EVOO before adding to soup; only used 2 TBS butter & flour to make a light roux, added some broth to the roux before adding back into soup; added 1/2 cup uncooked orzo pasta during last 10-15 mins of cooking; only used 4 egg yolks; used a roasted chicken from grocery which I skinned, boned, and chopped before adding to soup; garnished w/ fresh, minced parsley

7 users found this review helpful

Reviewed on Jan. 8, 2004 by MSZABO323

Wonderful soup! Added more chicken and rice, used only 4 egg yolks and 4 tbls of chicken bouillon powder. Turned out GREAT!

6 users found this review helpful

Reviewed on Mar. 16, 2004 by CHRISPYK

I think this is a great soup! I as usual changed a few things. First I do not precook the rice, I added olive oil to pan, and cooked the chopped onion, carrots,celery and rice for about 10 min. Than I added the broth, lemon juice, 1/2 cup white wine, and 1 can of "Creamed Chicken soup" instead of the butter and flour. I used only FOUR egg yolks. I also did not add more chicken. Prepared this way my boys really liked it - a good thickness, but not too thick. Really GOOD!!!

5 users found this review helpful

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