It’s amazing the number of different ways you can make chicken soup.  I’m thinking about taking this one for our next church potluck/pitch in dinner.

Ingredients

• 6 cup     chicken broth
• 1/3 cup uncooked regular rice
• 1/3 cup diced carrots
• 1/3 cup chopped celery
• 1/4 cup finely chopped onion
• 1      cup cubed cooked chicken
• 2      T butter
• 2      T flour
• 3       eggs
• 3       T lemon juice
• salt and pepper to taste

Directions

1. In a large saucepan, combine chicken broth, rice, carrots, celery and onion.   Bring to a boil.  Reduce heat, simmer 20 minutes or until rice and vegetables are tender.  Stir in chicken.  Remove from heat.
2. In a small saucepan, melt butter; stir in flour.  Cook 1 minute or until smooth and bubbly, stirring constantly.  Grandually stir in 2 cup broth mixture; cook until slightly thickened, stirring constantly.
3. In a small bowl, beat eggs until foamy.  Gradually beat in lemon juice and 2 cup thickened broth mixture.  Slowly add egg mixture in large saucepan, stirring constantly.  Heat gently until soup thickens enough to coat a spoon, stirring frequently.  Do not boil.

Serves 7

143 Calories, 7.4 Carbs, 9 Fat 118 Cholesterol 909 Sodium

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