Description
A delightful dish that combines the rich flavors of Greek cuisine with comforting ingredients, perfect for any occasion.
Ingredients
- 8 cups chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup shredded carrot
- 1/2 cup finely diced onion
- 1/2 cup minced celery
- 6 tbsp chicken soup base
- 1/4 tsp ground white pepper
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- In a large pot, pour in the chicken broth and bring it to a simmer over medium heat.
- Add the lemon juice, shredded carrot, diced onion, and minced celery to the simmering broth. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the chicken soup base and ground white pepper, allowing the flavors to meld for another 3 minutes.
- In a separate saucepan, melt the margarine over low heat. Whisk in the flour until it’s smooth and bubbly.
- Gradually add about 2 cups of the broth mixture to the flour mixture, whisking continuously to prevent lumps. Cook for another 2 minutes until it thickens slightly.
- Pour the thickened mixture back into the pot with the remaining broth and stir well to combine.
- In a small bowl, beat the egg yolks. Carefully add a few spoonfuls of the hot soup into the yolks to temper them.
- Slowly stir the tempered egg yolks back into the soup and stir continuously for another 5-10 minutes until heated through but never boiling.
- Finally, fold in the cooked white rice and diced chicken. Let it simmer for a few more minutes to heat through.
- Ladle the soup into bowls and garnish with fresh lemon slices before serving.
Notes
Use fresh ingredients for the best flavor and consider modifying the recipe for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek