Avgolemono Soup (Greek Lemon Chicken Soup)

Name: Avgolemono Soup (Greek Lemon Chicken Soup)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1/2 cup, 16 serving(s)
Ingredients: 8 cups low sodium chicken broth; 1/2 cup fresh lemon juice, Meyer Lemon if possible; 1/2 cup shredded carrot; 1/2 cup chopped onion; 1/2 cup chopped celery; 6 tablespoons chicken soup base (Low Sodium); 1/4 teaspoon white pepper; 1/4 cup margarine; 1/4 cup all-purpose flour; 1 cup cooked white rice; 1 cup diced cooked chicken meat; 16 slices lemons; 8 egg yolks

Submitted by Coco Cooks

"Greek Lemon Chicken Soup."

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Ready In:: 1hr 5mins
Ingredients:: 13
Yields:: 1/2 cup
Serves:: 16

ingredients

8 cups low sodium chicken broth
¹⁄₂ cup fresh lemon juice, Meyer Lemon if possible
¹⁄₂ cup shredded carrot
¹⁄₂ cup chopped onion
¹⁄₂ cup chopped celery
6 tablespoons chicken soup base (Low Sodium)
¹⁄₄ teaspoon white pepper
¹⁄₄ cup margarine
¹⁄₄ cup all-purpose flour
1 cup cooked white rice
1 cup diced cooked chicken meat
16 slices lemons
8 egg yolks

directions

In a large heavy bottom stock 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.