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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 5.8 g
  • Cholesterol: 128.2 mg
  • Sodium: 170.0 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 16.8 g

View full nutritional breakdown of Greek Lemon Soup calories by ingredient
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Greek Lemon Soup

Submitted by: KIERAE

Introduction

A variation of the Greek soup, Avgolemo. A variation of the Greek soup, Avgolemo.
Number of Servings: 6

Ingredients

    8 ounces boneless, skinless chicken breast, diced
    1 1/4 cup sliced fresh mushrooms
    1 cup diced celery
    1/2 cup diced onions
    2 cloves garlic, minced
    1 tbsp olive oil
    8 cups low sodium organic chicken broth (or vegetable broth)
    1/2 cup dry Lundberg Wild Blend Brown Rice
    1/4 cup fresh lemon juice
    3 large fresh eggs, room temp
    2 tbsp dried parsley (or fresh parsley) for garnish

Directions

Heat up the olive oil in soup pan. Add onions, celery, mushrooms, and chicken. Let saute (add some water to keep from sticking to pan) for 5 - 10 minutes. Add the garlic. Saute for a couple minutes. Add broth and a couple cups of water. Bring to a boil. Add rice and let simmer, covered on low heat for approximately 30 minutes. At this point you may let simmer until you are ready to eat.

Crack eggs into blender and blend on low (or beat with hand mixer or electric mixer). Add lemon juice while blending. Take 1 cup of the hot broth and slowly add a little bit at a time to the blender as blending. You can now add the entire blended process to the soup pot slowly, using a whisk to blend it in. Serve with parsley sprinkled over. May serve hot or cold.

Makes 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KIERAE.






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