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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy bottom stock 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	8	cups	low sodium	624.96	15.12	89.1072	20.9664
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
chicken soup base	6	tablespoons		624.96	15.12	89.1072	20.9664
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
purpose flour	1/4	cup		-	-	-	-
white rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
chicken meat	1	cup	diced cooked	-	-	-	-
lemon	16	slices		-	-	-	-
egg yolk	8			437.92	4.8824	21.5696	36.0944

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.