Celiac.com 05/10/2017 - Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please.
- 8 cups chicken broth
- 1 cup diced, cooked chicken meat
- 8 egg yolks
- ½ cup gluten-free chicken soup base or broth
- ½ cup fresh lemon juice
- ½ cup carrots, shredded
- ½ cup onion, chopped
- ½ cup celery, chopped
- ¼ cup butter
- ¼ cup potato starch (as rue, to thicken)
- ½ teaspoon ground white pepper
- 1 cup cooked white rice
- 16 slices lemon
- fresh cilantro sprigs, as desired.
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper.
Bring to a boil, then simmer for 15-20 minutes.
Mix the butter and the potato starch into a rue, and slowly add it to the soup mixture.
Simmer 10 minutes more, stirring frequently.
Beat the egg yolks in a mixing bowl.
Slowly stir a little hot soup into the egg yolks.
Return the entire egg mixture to the soup pot, and heat a few more minutes.
Stir in the chicken meat and rice.
Ladle hot soup into bowls and garnish with lemon slices, and cilantro, as desired.