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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 pot combine the chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion, celery and black pepper; bring to a boil. | 2. Reduce heat to low and simmer 30 minutes, stirring occasionally. | 3. In a bowl whisk the very soft butter with flour until smooth. | 4. While the soup is simmering gradually add to the broth stirring/whisking constantly; then simmer for about 10 minutes. | 5. Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour. | 6. Gradually add a little of the hot soup into the egg yolks whisking/stirring constantly. | 7. Return the egg mixture back into the pot and heat through, stirring constantly. | 8. Season with salt to taste. | 9. Add in the cooked rice and chicken then heat through. | 10. Ladle into bowls and top each bowl with 1 or 2 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		624.96	15.12	89.1072	20.9664
chicken bouillon powder	1	tablespoon		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
butter	1/4	cup		342.0	15.714	10.686	28.8
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
egg yolk	7			383.18	4.2721	18.8734	31.5826
salt				-	-	-	-
chicken	2 -3	cups	cooked cubed	-	-	-	-
white rice			cooked	-	-	-	-
lemon				-	-	-	-

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