Ingredients

• 8 cups chicken broth
• 0.5 cups fresh lemon juice
• 0.5 cups shredded carrots
• 0.5 cups finely chopped onion
• 0.5 cups finely chopped celery
• 6 tablespoons chicken soup base , see note
• 0.25 teaspoons ground white pepper
• 0.25 cups butter
• 0.25 cups all-purpose flour
• 8 eggs yolks
• 1 cup cooked white rice
• 1 cup diced , cooked chicken meat
• lemon slices for garnish , Optional

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
3. 3 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
4. 4 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
5. 5 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition per serving