Greek Avgolemono Chicken Soup

Ingredients

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• 8 cups chicken broth
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• ½ cup fresh lemon juice
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• ½ cup shredded carrots
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• ½ cup finely chopped onion
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• ½ cup finely chopped celery
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• 6 tablespoons chicken soup base
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• ¼ teaspoon ground white pepper
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• ¼ cup margarine
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• ¼ cup all-purpose flour
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• 8 egg yolks
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• 1 cup cooked white rice
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• 1 cup diced, cooked chicken meat
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• 16 slices lemon
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Instructions

1. 1
   Gather the ingredients.
2. 2
   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.
3. 3
   Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
4. 4
   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.
5. 5
   Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.