A comforting and flavorful soup with a creamy lemon twist, perfect for any occasion.
In a large saucepan, combine the chicken broth, bouillon cube, rice, carrots, celery, and onion.
Ensure the vegetables are evenly chopped for consistent cooking.
Bring the mixture to a boil over medium-high heat.
Stir occasionally to prevent the rice from sticking to the bottom.
Reduce the heat, cover, and simmer for 20 minutes or until the rice and vegetables are tender.
Check the rice for doneness to ensure it's cooked through.
Stir in the shredded chicken and remove the saucepan from heat.
Use pre-cooked chicken to save time.
In a small saucepan, melt the butter over medium heat and stir in the flour until smooth.
Whisk continuously to avoid lumps.
Gradually add 2 cups of the broth mixture to the butter-flour mixture, cooking until slightly thickened.
Add the broth slowly to maintain a smooth consistency.
In a small bowl, beat the eggs until frothy and mix in the lemon juice.
Ensure the eggs are well-beaten for a smooth texture.
Slowly stir the thickened broth mixture into the soup, followed by the egg mixture, stirring constantly.
Remove the soup from heat before adding the egg mixture to prevent curdling.
Heat gently until the soup thickens slightly, ensuring it does not boil.
Stir frequently to prevent the soup from sticking to the pan.
Season with salt and pepper to taste, and garnish with lemon slices, green onions, and parsley.
Serve immediately for the best flavor and presentation.
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