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Lemon Chicken Rice Soup




Source of Recipe


Nancy Bateman






Recipe Introduction









List of Ingredients



• 6 C. chicken broth
  
• 1 chicken bouillon cube
  
• 1/3 C. uncooked rice
  
• 1/3 C. diced carrots
  
• 1/3 C. chopped celery
  
• 1 C. cubed, cooked chicken
  
• 2 T. butter
  
• 2 T. flour
  
• 3 eggs
  
• 3 T. lemon juice
  
• salt/pepper to taste
  
• sliced green onions
  






Instructions



1. In large saucepan combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove broth mixture from heat.
   
   
2. In small saucepan melt butter. Stir in flour. Cook 1 minute stirring constantly until smooth and bubbly. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly.
   
   
3. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened 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. Salt and pepper to taste. Garnish each serving with green onions.