Avegolemono (Greek Lemon Chicken Soup)

• 8 cups chicken broth
• 1 tablespoon chicken bouillon powder (I use 1 small package)
• 1/2 teaspoon garlic powder
• 1/3 cup fresh lemon juice (for a strong lemon flavor increase to 1/2 cup lemon juice, use fresh only)
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 1 teaspoon fresh ground black pepper
• 1/4 cup butter (very soft)
• 1/4 cup flour
• 7 egg yolks
• salt (to taste)
• 2 -3 cups cooked cubed chicken
• cooked white rice
• lemon slice

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.

chicken broth, chicken bouillon powder, garlic powder, lemon juice, onion, celery, fresh ground black pepper, butter, flour, egg yolks, salt, chicken, white rice, lemon slice

Taken from www.food.com/recipe/avegolemono-greek-lemon-chicken-soup-260156 (may not work)