Lemon Chicken Rice Soup

By Cooky

Ingredients

• 6 cups chicken broth
• one chicken flavored bouillon cube or 1 teaspoon instant chicken cube
• 1/3 cup uncooked regular Rice
• 1/3 cup diced carrots 1/3 cup chopped celery
• 1/4 cup finely chopped onion
• 1 cup cubed, cooked chicken
• 2 tablespoons margarine or butter
• 2 tablespoons flour
• 3 eggs
• 3 tablespoons lemon juice salt and pepper to taste lemon slices, if desired sliced green onions or parsley, design

Preparation

Step 1

1. In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat: cover and simmer 20 min. or until rice and vegetables are tender. Stir in chicken. Remove broth mixture from heat. In small sauce pan, melt margarine. Stir in flour. Cook 1 min., stirring constantly, until smooth and bubbly.

2. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice in 2 cups chicken broth mixture. Slowly add egg mixture to broth mixture in large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil.

3. Salt and pepper to taste. Garnish each serving with lemon slice, onions or parsley.