- Sauvignon Blanc (Dry White)
- Riesling (Semi-Dry White)
From the Kitchen of Doug & Celita Welsch
This refreshing soup is a nice change of pace anytime of year. Serve this soup with a crisp and cold glass of Sauvignon Blanc. The fresh lemon taste of the soup will complement the citrus character of the wine.
- 4 cups chicken broth
- ¼ cup finely diced carrots
- ¼ cup finely chopped onion
- ¼ cup finely chopped celery
- 3 Tbsp chicken soup base or chicken broth concentrate (Knorr’s concentrated stock)
- 1/8 teaspoon ground white pepper
- 2 Tbsp butter at room temperature
- 1/8 cup all-purpose ﬂour
- 1/6 cup uncooked white rice
- 4.25 oz can cooked chicken breast in water
- 8 slices lemon
- 2 egg yolks
- 2 Tbsp fresh lemon juice (more or less to taste)
- In a covered pot, combine the chicken broth, carrots, onions, celery, soup base, rice, and white pepper. Bring to a boil on high heat, cover, and then simmer for 20 minutes.
- Drain the chicken and add the water to the broth. Dice the chicken and reserve.
- Blend the butter and the ﬂour together. Gradually stir in about ½ cup of the hot broth into the flour mixture and stir until smooth. Gradually stir the flour mixture into the soup.
- Simmer for 10 minutes more, stirring frequently.
- Meanwhile, whisk the egg 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 chicken. Then add the lemon juice to taste – the soup should be slightly sour.
- Ladle hot soup into bowls and garnish with lemon slices.