Greek Lemon Chicken Soup (Print Version)

# Ingredients:

01 - 8 cups chicken broth.
02 - 1/2 cup fresh lemon juice.
03 - 1/2 cup shredded carrots.
04 - 1/2 cup finely chopped onion.
05 - 1/2 cup finely chopped celery.
06 - 6 tablespoons chicken soup base.
07 - 1/4 teaspoon ground white pepper.
08 - 1/4 cup margarine.
09 - 1/4 cup all-purpose flour.
10 - 8 egg yolks.
11 - 1 cup cooked white rice.
12 - 1 cup diced cooked chicken.
13 - 16 lemon slices for garnish.

# Instructions:

01 - Combine broth, lemon juice, vegetables, soup base and pepper. Boil then simmer 15-20 minutes until vegetables are tender.
02 - Mix margarine and flour, stir into soup. Cook 8-10 minutes until thickened.
03 - Temper beaten egg yolks with hot soup, then stir back into pot. Heat through without boiling.
04 - Add rice and chicken, heat through. Serve garnished with lemon slices.

# Notes:

01 - Temper eggs carefully to prevent curdling.
02 - Do not boil after adding eggs.

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