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.

Ingredients: 


• 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.

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Directions:
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.