Greek Lemon Chicken Soup

Recipe Ingredients

8 cups	1896ml	Chicken broth
1/2 cup	118ml	Fresh lemon juice
1/2 cup	55g / 1.9oz	Shredded carrot
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
6 tablespoons	90ml	Concentrated chic. Soup base
		Freshly ground white pepper
1/4 cup	49g / 1.7oz	Butter - room temperature
1/4 cup	15g / 0.5oz	All-purpose flour
8		Egg yolks - room temperature
1 cup	160g / 5.6oz	Cooked long-grain rice
1 cup	62g / 2.2oz	Diced cooked chicken
8		Lemon - (garnish)

Recipe Instructions

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 20 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 of electric mixer on high speed until light and lemon colored. Reduce speed and gradually mix in some of hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Ladle soup into bowls. Garnish with lemon slices.

Source:
Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5

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