Description
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!!
Ingredients
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup chopped onion
- ½ cup chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
- ¼ cup margarine
- ¼ cup all-purpose flour
- 1 cup cooked white rice
- 1 cup diced, cooked chicken meat
- 16 slices lemon
- 8 egg yolks
Instructions
- Combine chicken broth
- lemon juice
- carrots
- onions
- celery
- soup base
- and white pepper in a large pot. Bring to a boil over high heat
- then reduce heat and simmer for 20 minutes.
- Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer
- stirring frequently
- for 10 minutes.
- Meanwhile
- beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup. Add egg mixture to the pot and heat through.
- Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 16