Does anyone have a wonderful chicken lemon rice soup recipe?

Question

I have one that is ok, but it never comes out as thick or delicious as the kind I get in restaurants.

Answer 1

LEMON CHICKEN RICE SOUP

6 c. chicken broth
1 chicken flavor bouillon cube or 1 tsp. instant chicken bouillon
1/3 c. uncooked regular rice
1/3 c. diced carrots
1/3 c. chopped celery
1/4 c. finely chopped onion
1 c. cubed, cooked chicken
2 tbsp. butter
2 tbsp. flour
3 eggs
3 tbsp. lemon juice
Salt & pepper to taste
Lemon slices (opt.)
Sliced green onions or parsley (opt.)

In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove broth mixture from heat.
In small saucepan, melt butter. Stir in flour. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly.

In small bowl beat eggs until frothy. 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 enough to coat a spoon, stirring frequently; do not boil. Salt and pepper to taste. Garnish each serving with lemon slice, onions or parsley. Makes 7 (1 cup) servings.

Answer 2

this is delicious
Avgolemono Soup (Greek Egg-Lemon Soup) A classic and flavorful soup, originating in Greece.

10 servings

2 cups milk
2 tablespoons cornstarch
6 egg yolks, beaten
2 quarts chicken stock
1/2 cup long grain rice
1/4 cup butter chopped parsley
1 cup fresh lemon juice (or less to taste)
1 lemon, rind of, grated salt and pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 quart soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
Note: the amount of lemon juice in this recipe
is up to you

I happen to like a lot

Answer 3

1 lb. ground chicken
1 egg, beaten
1 tsp. salt
1 clove garlic, minced
Dash of pepper
1/4 c. bread crumbs
26 oz. canned regular strength chicken broth or 3 1/2 to 4 c. homemade chicken broth
1 lg. onion, finely chopped
1/2 tsp. crumbled oregano
2 tbsp. dry rice
3/4 lb. zucchini, thinly sliced
Lemon wedges

Mix first 6 ingredients and form meatballs. Without adding oil, brown on all sides. Set aside.

In 4-quart kettle, bring broth, onion, oregano and rice to a boil. Add meatballs. Cover, reduce heat and simmer 25 minutes. Stir occasionally. Uncover. Add zucchini and cook until tender, 4 to 6 minutes. Pass lemon wedges to squeeze into individual servings.