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Greek Lemon Chicken Soup
Yield: 8 servings

8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrot
1/2 cup chopped Onion
1/2 cup chopped celery
6 Tbsp concentrated chicken soup base
Freshly ground white pepper
1/4 cup butter, room temperature
1/4 cup all-purpose flour
8 egg yolks, room temperature
1 cup cooked long-grain rice
1 cup diced cooked chicken
8 slices lemon

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

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.


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5 of 8 people found the following review helpful:
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Incredible!!!!!, January 3, 2005 - 05:22 PM
Reviewer: Anonymous from New Mexico
My daughter prepared this soup when I visited her last week. It was fantastic!! Incredible!! Delicious!!!! I WILL prepare this myself. It's a recipe that will be a included in our family cookbook. My daughter says the recipe is almost identical to the soup that Mike's Grill in NW Phoenix serves. Mike's Grill is THE place for great Greek food in Phoenix!

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