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Greek Lemon Soup

Vegetable Barley SoupRecipe courtesy of the American Egg Board.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. Beat eggs until broken; whisk in lemon juice.
  3. 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.)
  4. 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.