Greek Lemon Soup
Recipe courtesy of the American Egg Board.
5 cups ready-to-serve chicken broth
1/4 cup uncooked long grain rice
1/2 cup chopped, cooked chicken
4 large eggs
1/4 cup fresh lemon juice
4 thin lemon slices
1 tablespoon chopped parsley
- Bring broth to a boil in large saucepan over high heat. Add rice. Reduce heat to low; simmer, partially covered, about 15 minutes or until rice is just tender. Stir in chicken.
- Beat eggs until broken; whisk in lemon juice.
- Slowly stir 1/2 cup hot soup into beaten eggs, beating constantly. Add more broth, whisking constantly. Stir egg mixture into soup. Cook over low heat 7 to 10 minutes or until soup thickens slightly and coats a spoon, stirring constantly. (Be careful not to boil the soup or eggs will curdle.)
- Remove from heat. Garnish with lemon slices and parsley.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 168; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 207mg; Total Carbs: 13g; Fiber: 0g; Protein: 14g; Sodium: 1310mg.
Recipe and photograph courtesy of the American Egg Board.