Greek Lemon Chicken Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 10 minutes | 30 minutes | |||||||
| INGREDIENTS: | ||
| 8 cups chicken broth | 1/2 cup fresh lemon juice | 1/4 teaspoon freshly ground pepper |
| 1/2 cup white rice | 1 medium carrot, shredded | 4 egg yolks |
| 1 cup chopped cooked chicken | 1 lemon, thinly sliced, for garnish | |
| 1 | In a large saucepan, combine chicken broth, lemon juice, and pepper. Bring to a boil, and add rice and carrot. Reduce heat, cover, and simmer 25 minutes, until rice and carrots are tender. |
| 2 | Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup. Add chicken and heat through, but do not let boil, or eggs will curdle. |
| 3 | To serve, ladle into bowls and garnsih with lemon slices. |