Lemon Chicken Soup (Print Version)
# Ingredients:
01 -
1/2 cup finely chopped celery.
02 -
8 egg yolks.
03 -
1/4 cup margarine.
04 -
16 lemon slices for garnish.
05 -
1/4 teaspoon ground white pepper.
06 -
1 cup cooked white rice.
07 -
1/2 cup finely chopped onion.
08 -
6 tablespoons chicken soup base.
09 -
1/2 cup fresh lemon juice.
10 -
1/2 cup shredded carrots.
11 -
8 cups chicken broth.
12 -
1/4 cup all-purpose flour.
13 -
1 cup diced cooked chicken.
# Instructions:
01 -
In a big pot, toss in broth, lemon juice, chopped veggies, soup base, and pepper. Let it boil, then lower to simmer for about 15-20 minutes till the veggies soften.
02 -
Combine the flour with margarine, and stir it into the soup. Cook on low for 8-10 minutes until the mixture thickens.
03 -
Slowly warm up the beaten egg yolks with some hot soup, then gently mix it all back into the pot. Heat gently without letting it boil.
04 -
Toss in the cooked rice and chicken, let it heat up, then serve with lemon slices on top.
# Notes:
01 -
Be slow adding hot liquid to eggs so they don’t scramble.
02 -
Keep the soup from boiling after mixing in eggs.