GREEK LEMON CHICKEN SOUP

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

8 cups chicken broth
1/2 cup freshly squeezed lemon juice
1/2 cup shredded carrots
1/2 cup chopped onions
1/2 cup chopped celery
6 tablespoons concentrated chicken soup base
1/4 teaspoon ground white pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup cooked rice
1 cup diced cooked chicken
16 lemon slices (for garnish)
8 egg yolks
 
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.

Makes 16 servings
Submitted by: Shelley Ross

Hi, I hapeened to see this recipe just about 5 minutes ago. But I am not sure whether or not it's the one you are looking for. I got this recipe from www.souprecipe.com. Maybe you could give it a try if this is not what you have expected...

michelle