Greek Egg and Lemon Soup with Chicken, Brown Rice, and Chickpeas
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 c. chicken broth1 boneless skinless chicken breast, fat trimmed (about 8 oz.)1 clove garlic, peeled and crushed or finely minced1/4 c. brown rice1/2 c. cooked chickpeas1 egg, separated, at room temperature2 TBS fresh lemon juice (from about 1/2 lemon)1/4 c. chopped dillsalt and pepper to taste
1. Add the chicken broth, chicken, minced/crushed garlic, and brown rice to a large pot.
2. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and simmer for 35-45 minutes, or until both the rice and the chicken are fully cooked – the rice should be tender and the chicken should be cooked through, with no pink in the middle when you cut into it.
3. Remove the chicken from the pot and place on a cutting board. When cool enough to handle, tear into bite-sized pieces, and set aside.
4. Beat the egg white with a whisk in a medium bowl until it is white and thick. Lightly beat the egg yolk, then add the egg yolk to the beaten egg white and whisk together. Slowly pour the lemon juice into the egg mixture as you whisk. The mixture should be pale yellow and fairly thick.
5. Slowly add a thin stream of the hot broth-rice mixture to the egg-lemon mixture, whisking the eggs vigorously as you do so, to temper the eggs. Use about half of the broth mixture in doing this.
6. Pour the tempered egg-lemon mixture back into the pan, whisking the soup as you do so. Continue to stir, and add the chicken pieces, chickpeas, and dill to the pot.
7. Cook over low heat for 2-3 minutes, stirring, to heat all ingredients through and slightly thicken the soup.
8. Season to taste with salt and pepper, and serve hot.
Serving Size: Makes 2-3 servings (about 2 c. each)
Number of Servings: 3
Recipe submitted by SparkPeople user SHAYNADOI.
2. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and simmer for 35-45 minutes, or until both the rice and the chicken are fully cooked – the rice should be tender and the chicken should be cooked through, with no pink in the middle when you cut into it.
3. Remove the chicken from the pot and place on a cutting board. When cool enough to handle, tear into bite-sized pieces, and set aside.
4. Beat the egg white with a whisk in a medium bowl until it is white and thick. Lightly beat the egg yolk, then add the egg yolk to the beaten egg white and whisk together. Slowly pour the lemon juice into the egg mixture as you whisk. The mixture should be pale yellow and fairly thick.
5. Slowly add a thin stream of the hot broth-rice mixture to the egg-lemon mixture, whisking the eggs vigorously as you do so, to temper the eggs. Use about half of the broth mixture in doing this.
6. Pour the tempered egg-lemon mixture back into the pan, whisking the soup as you do so. Continue to stir, and add the chicken pieces, chickpeas, and dill to the pot.
7. Cook over low heat for 2-3 minutes, stirring, to heat all ingredients through and slightly thicken the soup.
8. Season to taste with salt and pepper, and serve hot.
Serving Size: Makes 2-3 servings (about 2 c. each)
Number of Servings: 3
Recipe submitted by SparkPeople user SHAYNADOI.
Nutritional Info Amount Per Serving
- Calories: 211.8
- Total Fat: 4.3 g
- Cholesterol: 110.7 mg
- Sodium: 978.6 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.1 g
- Protein: 26.4 g
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