Lemon Chicken Soup (Print Version)
# Ingredients:
01 -
8 cups of chicken broth.
02 -
1/2 cup of grated carrots.
03 -
1/4 cup margarine, softened.
04 -
1/2 cup chopped celery.
05 -
1/4 teaspoon of white pepper powder.
06 -
6 tablespoons chicken bouillon.
07 -
1/2 cup of freshly squeezed lemon juice.
08 -
1/2 cup finely diced onions.
09 -
1/4 cup plain flour.
10 -
8 egg yolks, beaten.
11 -
1 cup cooked, diced chicken pieces.
12 -
1 cup white rice that’s already cooked.
13 -
16 lemon slices for topping.
# Instructions:
01 -
Toss together the broth, lemon juice, celery, carrots, onions, soup base, and pepper. Let it boil, then simmer for 15-20 minutes until the veggies soften up.
02 -
Blend the butter and flour, then stir the mix into the simmering pot. Cook for 8-10 minutes, stirring now and then, until it thickens.
03 -
Gradually warm up the egg yolks with some soup before adding them back to the pot. Stir gently and keep over low heat, making sure it doesn’t boil.
04 -
Add the cooked chicken and rice, heating it thoroughly. Serve with those lemon slices on top for flair.
# Notes:
01 -
To avoid scrambled egg bits, gently heat yolks before adding.
02 -
Never let the soup boil once the eggs are in.