Slow Cooker Greek Lemon and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
7.5 cups chicken broth3/4 cup brown rice1.5 T. dried parsley4 egg yolks1/3 cup fresh lemon juiceSalt and pepper to taste
1. Add chicken broth, rice and parsley into slow cooker.
2. Cover and cook on HIGH for 3 hours (or until rice is cooked through).
3. Turn slow cooker to LOW.
4. In a bowl, whisk together the egg yolks and lemon juice. Add a ladle-full of soup into the eggs yolks. Whisk some more. Add all back into the slow cooker.
5. Cover and cook on LOW for another 10 minutes.
6. Salt and pepper to taste. Ladle into serving bowls and garnish with lemon slices or lemon zest.
Serving Size: Makes upwards of 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SILLYMUGGLE.
2. Cover and cook on HIGH for 3 hours (or until rice is cooked through).
3. Turn slow cooker to LOW.
4. In a bowl, whisk together the egg yolks and lemon juice. Add a ladle-full of soup into the eggs yolks. Whisk some more. Add all back into the slow cooker.
5. Cover and cook on LOW for another 10 minutes.
6. Salt and pepper to taste. Ladle into serving bowls and garnish with lemon slices or lemon zest.
Serving Size: Makes upwards of 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SILLYMUGGLE.
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 4.9 g
- Cholesterol: 184.0 mg
- Sodium: 855.8 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.9 g
- Protein: 5.7 g
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