Greek Lemon Chicken Soup (Whole Foods)

Homemade Chicken Stock, No Fat, No Salt, 6 cup
Onion Raw 1 Meduim, 1 serving
Carrot, raw 7" x 1-1/4 (78g), 1 serving
Bay Leaf, 1 tbsp, crumbled
Brown Rice, long grain, 1 cup
Egg, fresh, 2 large
Lemon juice, .25 cup
Chicken Breast, no skin, 1 breast, bone and skin removed

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 boil. Add rice 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 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.
Cook brown rice 50 minutes, long grain white 20 min. Add zest from lemons for more flavor. I leave the veggies in the soup


Serving Size: 4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SHARONGO12.