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.
Added Greek Spice, Basil and Parsley Delete egg yolks Delete lemon slices Served with Orzo Did not use chicken soup base, what is it
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|Serving Size: 1 recipe (3968g)|
|Recipe Makes: 0|
|Calories from Fat: 3843 (70%)|
|Amt Per Serving||% DV|
|Total Fat 427g||569 %|
|Saturated Fat 138.5g||692 %|
|Monounsaturated Fat 190.4g|
|Polyunsanturated Fat 75.3g|
|Cholesterol 13586.6mg||4181 %|
|Sodium 9948.3mg||343 %|
|Potassium 3278.6mg||86 %|
|Total Carbohydrate 166.6g||49 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 160.6g|
|Protein 240.2g||343 %|
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Calories per serving: 5453
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