Lemony Chicken Rice Soup
Servings: 7 [1-cup / 250-mL each]
  • 6 cups [1.5 L] chicken broth
  • 1 cube chicken broth concentrate
    1 teaspoon [5 mL] liquid chicken broth concentrate
  • 1/3 cup [80 mL] short-grain rice
  • 1/3 cup [80 mL] carrot dices
  • 1/3 cup [80 mL] chopped celery
  • 1/4 cup [60 mL] finely chopped onion
  • 1 cup [250 mL] cooked chicken dices
  • 2 tablespoons [30 g] butter or margarine
  • 2 tablespoons [17.5 g] flour
  • 3 eggs
  • 3 tablespoons [45 mL] lemon juice
  • Salt and pepper, to taste
  • Lemon slices, to serve [optional]
  • Green onion slices or freshly chopped parsley, to serve [optional]
  • Into a large casserole, mix together chicken broth, chicken broth concentrate cube or liquid, rice grains, carrot dices and chopped celery and onion.
  • Bring to a boil.
  • Lower heat, cover casserole and leave soup to simmer slowly for approximately 20 minutes, until rice and vegetables are tender.
  • Stir in cooked chicken dices.
  • Remove soup from heat.
  • Melt butter or margarine into a small casserole before stirring in flour.
  • Cook mixture stirring for 1 minute, until smooth and just boiling.
  • Slowly pour in 2 cups [500 mL] boiling hot chicken broth stirring; cook, still stirring, until slightly thickened.
  • Into a small bowl, beat eggs until shiny.
  • Beat in lemon juice and thickened chicken broth.
  • Slowly stir this mixture into chicken broth in large casserole.
  • Reheat soup over low heat without boiling, until thick enough to coat the back of a spoon.
  • Salt and pepper soup.
  • Serve soup into individual bowls, each serving topped with a slice of lemon and/or sprinkled with green onion slices or freshly chopped parsley if desired.