Greek Lemon Soup
Courtesy of The incredible edible egg™
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 5 c. ready-to-serve chicken broth
* 1/4 c. uncooked long grain rice
* 1/2 c. chopped, cooked chicken
* 4 eggs
* 1/4 c. fresh lemon juice
* 4 thin lemon slices
* 1 Tbsp. chopped parsley
* 1/4 c. uncooked long grain rice
* 1/2 c. chopped, cooked chicken
* 4 eggs
* 1/4 c. fresh lemon juice
* 4 thin lemon slices
* 1 Tbsp. chopped parsley
What to do:
1. Bring broth to a boil in large saucepan over high heat. Add rice. Reduce heat to low; simmer, partially covered, about 15 min. or until rice is just tender. Stir in chicken.
2. Beat eggs until broken; whisk in lemon juice. Slowly stir 1/2 c. hot soup into eggs, beating constantly. Add more broth, whisking constantly. Stir egg mixture into soup. Cook over low heat 7 to 10 min. or until soup thickens slightly and coats a spoon, stirring constantly. (Be careful not to boil the soup or eggs will curdle.)
3. Remove from heat. Garnish with lemon slices and parsley.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
2. Beat eggs until broken; whisk in lemon juice. Slowly stir 1/2 c. hot soup into eggs, beating constantly. Add more broth, whisking constantly. Stir egg mixture into soup. Cook over low heat 7 to 10 min. or until soup thickens slightly and coats a spoon, stirring constantly. (Be careful not to boil the soup or eggs will curdle.)
3. Remove from heat. Garnish with lemon slices and parsley.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutritional information:
Calories: 168; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 207mg; Total Carbs: 13g; Fiber: 0g; Protein: 14g; Sodium: 1310mg;