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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.9
  • Total Fat: 9.5 g
  • Cholesterol: 387.2 mg
  • Sodium: 353.2 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 44.7 g

View full nutritional breakdown of Lemon Egg Soup with Chicken and Broccoli calories by ingredient
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Lemon Egg Soup with Chicken and Broccoli

Submitted by: NY-BEAN

Introduction

A low carb twist on the Greek favorite. Serve it with a greek salad for a perfect soup and salad meal A low carb twist on the Greek favorite. Serve it with a greek salad for a perfect soup and salad meal
Number of Servings: 4

Ingredients

    8 cups low sodium chicken broth
    2 boneless skinless chicken breasts, cut into spoon size pieces
    2 broccoli crowns, diced into spoon sized chunks
    6 large eggs, beaten
    1/2 cup lemon juice
    chives, Mrs Dash for seasoning.

Directions

Heat broth till boiling
Add chicken and allow to cook till tender (about 10 minutes)
Add broccoli and cook about 5 min more, then turn off heat.
Beat eggs and lemon juice in large bowl. While mixing eggs, slowly add a ladle full of broth to the eggs, then another, and another until the egg mixture becomes warm. Be sure to keep mixing as you add broth so the eggs don't turn into cooked scrambled eggs! After a few ladles of brother have been added you can add the eggs to the soup pot. Stir. heat slowly until broth begins to thicken. DO NOT BOIL!!
Season with chives, Mrs Dash, tarragon if desired.

Serves 6 12 oz bowls.


Number of Servings: 4

Recipe submitted by SparkPeople user NY-BEAN.






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