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.