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Chicken Lemon Rice Soup

Servings 6

Ingredients

  • 6 cup chicken broth
  • 1/3 cup Rice, uncooked
  • 1 cube chicken bouillon
  • 1/2 cup carrots, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup onion, finely diced
  • 1 cup chicken, cooked, cubed (I like more chicken so usually put in 2 cups. I use pre-made rotisserie chicken.)
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 eggs
  • 3 tbsp lemon juice (or more to taste)
  • Salt and pepper to taste

Instructions

  • In large pot, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Stir in chicken.
  • In small pan, melt butter and stir in flour. Cook for 1 minute, stirring constantly. Gradually add in broth mixture and cook until thickened, stirring constantly.
  • In small bowl, beat eggs until frothy. Beat in lemon juice and 2 cups of thickened broth mixture. Slowly add egg mixture to broth mixture in large pot, stirring constantly. Heat gently until soup thickens enough to coat spoon. DO NOT BOIL.