lemon chicken soup

This recipe features our Lemon Juice and Savory Chicken Soup Base .

All Bell-View products used are linked below.

INGREDIENTS:

• 8 cups Prepared Savory Chicken Soup Base

• ¼ cup Bell-View Lemon Juice

• ½ cup sliced carrots

•  ½ cup finely chopped onion

•  ½ cup finely chopped celery

•  ¼ tsp. ground white pepper

• ½ tsp. paprika

•  ¼ cup butter

• ¼ cup all-purpose flour

• 8 egg yolks

• 16 oz. Rotisserie chicken

• 1 cup rice.

DIRECTIONS:

1. Combine prepared soup base, lemon juice, carrots, onions, celery, paprika, and white pepper in a Dutch oven. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.

2. Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.

3. Meanwhile, beat egg yolks in a bowl until light in color. Gradually stir in eggs yolks and cook through.

4. Debone a rotisserie chicken and cook rice according to the package instructions.

5. For serving, place a serving of rice and chicken to a bowl and pour soup broth over and mix. Garnish with pepper.

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