8 cups chicken broth, ½ cup fresh lemon juice, ½ cup shredded carrots, ½ cup chopped onion, ½ cup chopped celery, 6 tablespoons chicken soup base, ¼ teaspoon ground white pepper, ¼ cup margarine, ¼ cup all-purpose flour, 8 egg yolks, 1 cup cooked white rice, 1 cup diced, cooked chicken meat, 16 slices lemon
Instructions
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring the mixture to a boil, then lower the heat to simmer for 20 minutes. In a small bowl, cream together the margarine and flour, then stir it into the soup and simmer for another 10 minutes. While the soup cooks, beat the egg yolks until light and gradually whisk in a portion of the hot broth to temper them. Stir the egg mixture into the pot and heat through. Finally, mix in the rice and chicken until warm, then serve the soup in bowls topped with lemon slices.
Nutrition
Total Fat 7g 8%, Saturated Fat 2g 9%, Cholesterol 110mg 37%, Sodium 1237mg 54%, Total Carbohydrate 9g 3%, Dietary Fiber 1g 4%, Total Sugars 2g, Protein 8g, Vitamin C 15mg 73%, Calcium 34mg 3%, Iron 1mg 6%, Potassium 197mg 4%
