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Lemon Chicken Rice Soup Recipe

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This recipe for Lemon Chicken Rice Soup is from Ronni and Doug's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups chicken broth (I use 1 qt of chicken broth then 2 cups of water with an extra tsp of bouillon)
1 chicken flavor bouillon cube or 1 tsp. instant chicken bouillon
1/3 cup uncooked regular rice
1/3 cup diced carrots
1/3 cup chopped celery
¼ cup finely chopped onion
1 cup cubed, cooked chicken
2 tbsp. butter
2 tbsp. flour
3 eggs
2 lemons
Salt & pepper to taste
Lemon slices (opt.)
Sliced green onions or parsley (opt.)
Directions:
Directions:
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.
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.
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 lemon slice, onions or parsley. Makes 7 (1 cup) servings
Number Of Servings:
Number Of Servings:
7
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
Hearty enough for dinner!

 

 

 

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