Lemon Chicken Rice Soup
This Lemon Chicken Rice Soup is definitely a WOW soup. It's similar to the Greek Lemon Chicken soup that you order in the Greek restaurants
Foto: RecipeGirl
Ingredients
- 7 cups fat free chicken broth
- 1 cube chicken bouillon
- ½ cup uncooked white rice
- ⅓ cup diced carrots
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- 1½ cups cooked chicken breast (chopped)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 large eggs
- 4 tablespoons freshly squeezed lemon juice
- salt and pepper (to taste)
- lemon slices (for garnish)
- sliced green onions (for garnish)
Steps
-
In a large saucepan, combine the chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until rice and vegetables are tender. Stir in the chicken. Remove from heat and set aside.
-
In a small saucepan, melt the butter over medium heat. Whisk in the flour. Cook 1 minute, whisking constantly, until smooth and bubbly. Gradually whisk in 2 cups of the broth; cook until slightly thickened, whisking constantly. Remove from heat and set aside.
-
In a small bowl, beat the eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add the egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until the soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.
-
Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...