Copycat Recipes More Free Copycat Recipes Kindle Unlimited Michael's Greek Lemon Chicken Soup Serving Size: 6 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 8 cups chicken broth 1/2 cup lemon juice -- plus 1 tablespoon lemon juice 1/2 cup shredded carrot 1/2 cup chopped onion 1/2 cup chopped celery 6 tablespoons concentrated chicken base Freshly-ground black pepper 1/4 cup butter -- room temperature 1/4 cup all-purpose flour 8 egg yolks -- room temperature 1 cup long-grain rice -- cooked 1 cup cooked chicken -- diced Combine broth, lemon juice, carrot, onion, celebery, base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially and simmer until tender, about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork, scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer 10 minutes, stirring frequently. Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. This recipe yields 6 servings. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.