Gluten-free Greek Lemon Chicken Soup
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.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Published at Wed, 10 May 2017 15:30:00 +0000