Wow! This one was good!
6 cups chicken broth (made the day before from 4 x drumsticks, onion, carrots, celery, peppercorns, and a dash of rice vinegar in 8c water)
1 chicken bouillon cube
1/3 c rice, uncooked
1/3 c carrots diced
1/3 c celery diced
1/4 c onions finely chopped
1 cup chicken, finely chopped (or shredded. I used 3 of the drumsticks from making the broth)
2 tbsp butter
2 tbsp flour
4 tbsp lemon juice. (used freshly squeezed)
salt to taste (I used 1tsp)
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil
- Reduce heat, cover, and simmer for 20 minutes or until rice and vegetables are tender.
- Stir in chicken
- Remove from heat
- In a small saucepan, melt butter and stir in flour until smooth.
- slowly add 2 c of broth mixture and cook, whisking, until thickened and smooth.
- In a bowl, beat eggs lightly. Temper with broth.
- beat lemon juice and flour mixture into the large pot of soup.
- slowly add the tempered egg mixture into the large pot of soup. (Tempering them first, and adding them slowly will prevent cooked chunks of egg in the soup.)
- heat gently until the soup thickens a bit — not quite to a boil.
- Salt and pepper (I didn’t use pepper) to taste. Garnish with lemon, parsley, or green onions. (optional)
(Original recipe from food.com, but somewhat modified.)