Turkey-Rice Soup with Lemon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tablespoon vegetable or olive oil7 cups low-sodium chicken broth3/4 lb shredded, cooked turkey breast1 cup white rice3 large eggs1/3 cup fresh lemon juice2 large carrots2 large celery stalks1 medium onionsalt and pepper
1. In a medium saucepan, heat up 1 T oil. While pan is heating, chop carrots, celery, and onion into same-sized pieces. Add these to the pot, stirring occasionally. Season with salt and pepper.
2. When vegetables are tender, add chicken broth. Bring to a simmer, then add rice. Cover the pan and cook rice on a gentle simmer for 20 minutes.
3. Once rice has cooked, add shredded turkey to soup and heat through.
4. In a separate bowl, whisk together eggs until frothy, then slowly add the lemon juice to the eggs while whisking. Add 1 cup of hot broth from saucepan to the egg mixture, whisking continuously. Carefully add the egg-broth mixture to the pot of soup, whisking the soup so the eggs become part of the broth. Season with salt and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LIBRARIANBECK.
2. When vegetables are tender, add chicken broth. Bring to a simmer, then add rice. Cover the pan and cook rice on a gentle simmer for 20 minutes.
3. Once rice has cooked, add shredded turkey to soup and heat through.
4. In a separate bowl, whisk together eggs until frothy, then slowly add the lemon juice to the eggs while whisking. Add 1 cup of hot broth from saucepan to the egg mixture, whisking continuously. Carefully add the egg-broth mixture to the pot of soup, whisking the soup so the eggs become part of the broth. Season with salt and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LIBRARIANBECK.
Nutritional Info Amount Per Serving
- Calories: 262.1
- Total Fat: 8.9 g
- Cholesterol: 185.4 mg
- Sodium: 1,189.6 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.5 g
- Protein: 23.3 g
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