Greek Lemon Chicken Soup
Prep Time: 10 minutes
Cooking Time: 20 minutes
We love this soup! My cousin Barb Speer modified it from a recipe at one of her favorite restaurants in Charleston, South Carolina! She uses celery salt, but since I was out I used parsley. Thanks Barb!
8 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1 1/2 pounds chicken breast, boneless and skinless
2/3 cup rice, long grain white, uncooked
6 egg(s), large
1/2 cup lemon(s), juice, fresh
1 teaspoon garlic powder
1/4 teaspoon parsley, dried
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground
In a large pot bring broth to a boil. Add chicken, rice, garlic powder, parsley and pepper and cook for 15 minutes or until rice is tender and chicken is cooked through. Meanwhile, in a medium bowl, lightly beat the eggs and stir in the lemon juice mixing well. Remove the soup from heat. Use a glass measuring cup to scoop 2 cups of hot broth out of the pot and slowly and constantly whisk it into the egg mixture. Place the soup back on the burner over low heat and slowly whisk in the egg mixture stirring constantly. Heat for about 3 minutes until slightly thickened. Do not boil the soup.
Per Serving About: 220 calories, 5 g fat, 1.5 g saturated fat, 0 g trans fat, 25 g protein, 16 g carbohydrates, 0 g dietary fiber, 720 mg sodium