Chicken, Lemon and Rice Soup ~ Greek Inspired

By AuntieLo

Ingredients

• 3 oil - 3 tbsp
• 3 - 3 large, peeled and diced
• 2 - 2 stalks, thinly sliced
• 1 - 1 large, finely chopped
• to and pepper - to taste
• 1 - 1 cup
• 12 broth - 12 cups
• 2, breasts - 2, cooked and shredded
• 4 - 4 tbsp
• 4 - 4 tbsp
• 4 - 4
• 1/2 lemon juice - 1/2 cup

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from comfortablefood.com

Preparation

Step 1

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and 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 broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs 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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