Greek lemon chicken soup
- Number of Servings: 4
Ingredients
1 skinless, boneless chicken breast1 T olive oil1/3 c uncooked (or 1 c cooked white rice)8 c low-sodium chicken broth3 large eggsjuice of 4 lemonssaltpepperoregano
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.
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.
Nutritional Info 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
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