January 16, 2018
Dinner, Lunch, Main Dish,
Soups/Stews, Poultry, Chicken, Rice, Fruit, Lemon, Greek, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Stove Top, Gluten-Free, Boneless Pieces more
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"This soup was good it's very lemony, I will reduce the lemon juice to only 1/3 cup next time but if you like a strong lemon flavor used 1/2 cup"
In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion; cook until soft around 3 - 5 minutes.
Increase heat to medium high. Stir in rice and cook for a minute or two; generously season with salt and pepper.
Stir in the chicken broth, bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the rice and carrots are cooked.
Stir in the shredded chicken, heat through. Remove from heat.
In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.
Gradually add about 4 cups of the cooked broth mixture in the small pot, and cook (stirring constantly) until slightly thickened; then remove from heat.
In a small bowl, beat the eggs vigorously until they are foamy.
Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.
Heat the soup over medium heat until it thickens a bit, but do not return to a boil.
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