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Greek Lemon Chicken Soup

Shelley Ross
  • 65 minutes
  • Serves 16

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 tbsp

chicken soup base

1/4 tsp

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