This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Greek Lemon Chicken Soup
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- #58454
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
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 diced, cooked chicken meat
16 slices lemon
8 egg yolks
directions
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.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
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.
added by
lindatn
nutrition data
135 calories, 7 grams fat, 14 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
January 19, 2014
So good, even my friend's Greek Mother makes this version!!
November 2, 2011
I changed the recipe a little-- I used unsalted chicken broth, no soup base, about 1/8 cup more lemon juice, and 1/2 of a leftover roasted chicken. I also used only 6 egg yolks and I think that may have still been a bit much egg. Finally, I only used about 2 tbsp of flour, and I mixed it with water, not butter or margarine. With these changes, the soup was rich, yummy, and a great use of leftover chicken!