Greek Lemon Chicken Soup

There was this little Greek restaurant I used to frequent with my co-workers in downtown Nashville. They made the best chicken soup and the homemade pita was heavenly. Every time I tasted the soup, I thought that I could totally recreate it. Well, the little restaurant closed and after not having my favorite soup in such a long time, I just had to make some! Boy, did I ever! It was DELICIOUS!!!!

I actually looked forward to eating the leftovers and I wasn't sharing them either!!!

So, in an effort to not lose my new favorite recipe, I am posting it here!

Greek Lemon Chicken Soup

Ingredients:

8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Directions:
1.In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
2.Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently
3.Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

My notes: I used a frozen mirepoix blend of veggies, black pepper (didn't have white) and brown rice. It was perfection!

I actually have this in my crock pot for dinner tonight. Here's to hoping I found a new crock pot meal! :) I'll report back and let you know.

Recipe was found HERE!