Slow Cooker Greek Lemon and Rice Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Slow Cooker Greek Lemon and Rice Soup calories by ingredient
Number of Servings: 4
Ingredients
-
7.5 cups chicken broth
3/4 cup brown rice
1.5 T. dried parsley
4 egg yolks
1/3 cup fresh lemon juice
Salt and pepper to taste
Directions
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.