Greek Lemon Chicken Soup

Chef #529371's Note:

Also called avgolemono, this is a great soup recipe I found years ago. I usually make this when I have left over roasted chicken breast. If you are a lemon lover like me, you can always add a bit more lemon juice to the soup. I usually add in 1-2 extra tablespoons lemon juice. This is great left over for work lunch during the week.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6

Yield: 12.0 cups

• 8 cups chicken broth
• ½ cup lemon juice
• ½ cup carrot , shredded
• ½ cup onion , chopped
• ½ cup celery , chopped
• 1⁄8; teaspoon pepper
• 1⁄8; teaspoon salt
• ¼ cup butter , softened
• ¼ cup flour
• 8 egg yolks
• 1 cup white rice , cooked
• 1 cup cooked chicken , diced

Directions:

1. Comibne the broth, lemon juice, vegetables, and pepper in a large pot.
2. Bring to a boil, then cover partially and simmer until vegetables are tender (~20 minutes).
3. Blend butter and flour until smooth.
4. Add a spoonful of the mixture into the the hot soup a little at a time. Stir well after each addition.
5. Simmer soup for 10 minutes, stir often.
6. In a seperate bowl, beat the yolks until light yellow.
7. Add 2-3 spoonfuls of the hot soup mixture to the yolks and mix well.
8. Return the yolk/soup mixture to the pot.
9. Add in the rice and chicken.
10. Cook until heated through.
11. Season with salt and pepper to taste.