My husband loves soup...he could eat it almost every day and actually tends to do just that! Even more than his love for soup, is his love for anything "lemon"! This seemed to be the perfect recipe option to please everyone, especially myself, who was wanting to use up some leftover chicken that I had in the refrigerator. To my surprise, the soup was even a big hit with my 3 1/2 year old--his exact words were "Mommy, you made a great soup!" (Talk about melting your heart!) I very much enjoyed the soup, but did feel that the lemon was a tad bit overpowering, as was the amount of soup base that the recipe called for--it tasted a little "salty" to me. I would suggest cutting back a little on the lemon juice and perhaps only adding 4 tablespoons of soup base, instead of 6, but all in all, this was a nice, hearty soup...it would be excellent with a loaf of French bread!
Greek Lemon Chicken Soup
8 cups chicken broth 1/2 cup fresh lemon juice 1/2 cup shredded carrots 1/2 cup chopped onion 1/2 cup chopped celery 6 tablespoons chicken soup base 1/4 teaspoon ground white pepper 1/4 cup margarine 1/4 cup all-purpose flour 1 cup cooked white rice 1 cup diced, cooked chicken meat 16 slices lemon 8 egg yolks
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)