Greek Lemon Chicken Soup

Servings: 16
Prep Time: 25 minutes
Cook Time: 40 minutes
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Copyright 2009 Allrecipes.com; by Shelley Ross

Summary

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

INGREDIENTS

8 cups chicken broth

1/2 cup fresh lemon juice

1/2 cup shredded carrots

1/2 cup chopped onion

1/2 cup chopped celery

6 tablespoons chicken soup base

1/4 teaspoon ground white pepper

1/4 cup margarine

1/4 cup all-purpose flour

1 cup cooked white rice

1 cup Foster Farms Simply Raised Breast Tenders, cooked and diced

16 slices lemon

8  egg yolks

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DIRECTIONS

1. 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.

2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.

3. 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.

NUTRITIONAL INFO

calories   127 cal
total fat   7 g
cholesterol   114 mg
sodium   1235 mg
carbohydrates   8.9 g
fiber   1.1 g
protein   7.9 g

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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew