Greek Lemon and CHicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 C. low sodium chicken broth1 small onion peeled and cut in half1 small carrot (or 6 baby carrots) peeled1 bay leaf1 tsp. salt2 boneless skinless chicken breasts1 C. long grain rice or orzo pasta2 eggs1/4 C. freshly squeezed lemon juice2 tbsp. finely chopped parsleysea salt and ground pepper to taste
Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup and return to a boil. Add rice or pasta and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.
Whisk eggs until they are frothy and whisk in lemon juice. Add a cup of the hot soup to the egg lemon mixture very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with parsley, season with salt and pepper and serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user KATHIE0112.
Whisk eggs until they are frothy and whisk in lemon juice. Add a cup of the hot soup to the egg lemon mixture very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with parsley, season with salt and pepper and serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user KATHIE0112.
Nutritional Info Amount Per Serving
- Calories: 106.7
- Total Fat: 1.8 g
- Cholesterol: 48.2 mg
- Sodium: 838.1 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.0 g
- Protein: 7.5 g
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