Ingredients
16
16 servings
- •8 cups chicken broth
- •0.5 cup fresh lemon juice
- •0.5 cup shredded carrots
- •0.5 cup finely chopped onion
- •0.5 cup finely chopped celery
- •6 tablespoons chicken soup base
- •0.25 teaspoon ground white pepper
- •0.25 cup margarine
- •0.25 cup all-purpose flour
- •8 egg yolks
- •1 cup cooked white rice
- •1 cup diced, cooked chicken meat
- •16 slices lemon
Instructions
- Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
- Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
- Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
- Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
Nutritional Facts
Per 16 servings
- Calories: 124
- Carbohydrate: 9g
- Fat: 7g
- Fiber: 1g
- Protein: 8g
- Sugar: 2g
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