6 cups chicken broth
1 chicken bouillon cube
1/3 cup uncooked wild rice
1/3 cup diced carrots
1/3 cup chopped celery
1/3 cup finely chopped onion
1 cup cubed, cooked chicken
2 Tbsp butter
2 Tbsp flour
2 eggs
3 Tbsp lemon juice
Salt and pepper
sliced green onions or chopped fresh parsley
In a large saucepan, combine first 6 ingredients. Bring to boil. Reduce heat, cover. Simmer 20 minutes or until rice and veggies are tender. Stir in chicken. Remove from heat.
In a small saucepan, melt butter. Stir in flour; cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in 2 cups of the broth mixture. Cook until slightly thickened, stirring constantly. In small bowl, beat egg until foamy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture in large saucepan, stirring constantly. Heat gently until soup thickens, stirring frequently. Do not boil. Salt and pepper to taste. Garnish with green onion or parsley.
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