Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
16
Ingredients
Directions
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.
Photography: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
Photography: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
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.
Photography: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
Photography: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
From the Editor
If the chicken broth you are using is already well seasoned, you may not need to add additional chicken base. We recommend tasting the soup after Step 1 and adding chicken base to taste if needed.
Nutrition Facts (per serving)
| 124 | Calories |
| 7g | Fat |
| 9g | Carbs |
| 8g | Protein |
