GREEK LEMON CHICKEN RICE SOUP

Greek Lemon Chicken Rice Soup

1 small onion diced

1 clove garlic diced

4 stalks celery chopped

1 medium sized carrots peeled and chopped

1 raw chicken breast or 2 chicken thigh chopped bite sized

2 tbsp margarine

1300 ml chicken broth

4 tbsp chicken oxo

1/2-2/3 cup lemon juice (to taste)

1 284 ml can condensed cream of chicken soup

1/2 tsp black pepper

1 tsp salt

2 tbsp dill

1 tsp oregano

1/2 cup uncooked long grain rice

water (if neccessary)

1/2 cup flour

1/2 cup oil

6 egg yolks beaten

Chop/Dice the vegetables. Chop the chicken (remove bones).

Use a large cooking pot - makes a lot of soup.

Put the onion, garlic, celery, carrots, chicken breast/thigh, and 2 tbsp of margarine along with a pinch of the salt and pepper into a pot. Turn to med-high. Stir until veggies are semi-soft. Add more margarine if required.

Add the chicken broth, chicken oxo, and lemon juice to the pot. Increase temperature and stir regularly and bring to a light boil.

Add the rice. Reduce heat. Simmer 30 to 40 minutes until rice is cooked.

While rice is cooking, mix the equal amounts of oil and flour in a separate bowl together. This is your “rue”. Rue is a thickening agent to thicken the soup later.

From time to time you may likely need to add water to offset the evaporating.

Add the condensed soup. Add more water if required. Add more lemon juice to taste. Add some or most of the rue. Stir a few minutes.

Add to the soup the dill, oregano, salt, and pepper. Turn down the temperature and simmer for 10 minutes.

Meanwhile beat the egg yolks into a deep mixing bowl. Once thoroughly beaten, add 1 cup of the soup to the mixing bowl and stir the mixture vigorously. Add another cup and stir. Add a third cup and a fourth cup and keep stirring. Now add the stirred mixture into the rest of the pot of soup. Stir.

To decorate, feel free to add sliced lemons to the bowls when you serve, and/or a sprig of fresh dill.

Dish and serve and enjoy!