This Greek lemon chicken soup is simple to make on the stove with fresh lemon juice and cooked chicken and rice for a tasty appetizer or light meal.
Step1
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 15 to 20 minutes, or until the vegetables are tender.
Step2
Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
Step3
Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
Step4
Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
Prepare Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Calories:
124 kcal
Carbohydrate:
9 g
Cholesterol:
110 mg
Dietary Fiber:
1 g
Protein:
8 g
Saturated Fat:
2 g
Sodium:
1237 mg
Total Sugars:
2 g
Total Fat:
7 g
