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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 8.0 g
  • Cholesterol: 193.6 mg
  • Sodium: 1,226.1 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 25.6 g

View full nutritional breakdown of Greek lemon chicken soup calories by ingredient
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Greek lemon chicken soup

Submitted by: ENTINEC

Introduction

This is great for a cold day or for a cold! It can be made in under half an hour. This is great for a cold day or for a cold! It can be made in under half an hour.
Number of Servings: 4

Ingredients

    1 skinless, boneless chicken breast
    1 T olive oil
    1/3 c uncooked (or 1 c cooked white rice)
    8 c low-sodium chicken broth
    3 large eggs
    juice of 4 lemons

    salt
    pepper
    oregano

Directions

Cut chicken into small cubes (1/2 to 1 inch). Heat sauce pan and oil. Sautee chicken with salt, pepper, and oregano to taste. When chicken is white, add raw rice and sautee for 1-2 minutes. (If you have leftover cooked rice in the fridge, omit this step and add 1 c cooked rice 2 minutes before you want to serve the soup.) Pour in broth. Bring to a boil, then simmer until rice is cooked, 12-15 minutes.

While the soup simmers, beat 3 eggs in a pyrex measuring cup (with a spout). Beat the juice of 4 lemons into the egg until it is a thin liquidy consistency with very few lumps.

Take the soup off the heat and cool for 1-2 minutes. Pour the egg in a thin stream into the soup, stirring constantly. The soup should thicken slightly, turning a light yellow, milky color. (If its too hot, it will make little bits of cooked egg, like egg-drop soup - but this is also tasty). Adjust seasoning (more pepper and lemon as needed)

Serve with greek salad and crusty bread!

Number of Servings: 4

Recipe submitted by SparkPeople user ENTINEC.






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