WE SERVED THIS IN THE SOUP KITCHEN AND THE PEOPLE WERE COMING BACK FOR SECONDS AND WE RAN OUT IN 25 MINUTES. WOW THIS IS A KEEPER. ENJOY DAN

GREEK LEMON CHICKEN SOUP WITH RICE by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 cups cooked chicken breasts, diced

22 cups chicken broth

1-1/2 cups lemon juice

8 carrots cut into 2 inch pieces

8 stalks celery cut into 2 inch pieces

8 onions, quarter

2 tablespoons black peppercorns

3/4- cup chicken soup base

6 cups long grain white rice

40 lemon slices

20 egg yolks



DIRECTIONS:



1. In soup pot, combine chicken broth, lemon juice, carrots, celery, onions, peppercorns, soup base and rice.

2. Bring to a boil, and then simmer for 30 minutes, add more water if necessary.

3. Meanwhile, beat the egg yolks until light in color.

4. Gradually add some hot soup to the egg yolks, stirring constantly.

5. Return the egg mixture to the soup.

6. Add the cooked chicken and heat through.

7. Add lemon slices to the soup and serve.



ENJOY DAN: hallelujah