Lemon Chicken Soup

Lemon Chicken Soup
Ingredients
•8 cups chicken broth
•1/2 cup fresh lemon juice
•1 cup chopped carrots
•1/2 cup chopped onion
•1 cup chopped celery
•6 tablespoons chicken soup base
•1/4 teaspoon ground white pepper
•1 tbsp butter
•1/4 cup butter
•1/4 cup all-purpose flour
•2 cups cooked white rice
•2 cups diced, cooked chicken meat
•4 whole eggs
•4 egg yolks
•Slices of lemon to garnish (optional)

Directions
1.In a large pot, combine butter and onion and cook until onion is soft.
2.Add the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes
3.Meanwhile take thawed uncooked chicken it in the oven on 350 degrees for 20 minutes or until cooked through.
4.Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
5.Meanwhile, beat the eggs and yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Can be served with toasted pita bread or a greek salad