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Michael's Greek Lemon Chicken Soup
Serving Size: 6

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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
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