Appetizers / Soups / Salads

Lemon Egg Soup with Chicken and Broccoli is for Soup.

Lemon Egg Soup with Chicken and Broccoli takes 10 minutes to prepare.

Lemon Egg Soup with Chicken and Broccoli takes 20 minutes to cook.

Lemon Egg Soup with Chicken and Broccoli makes 4 servings.

The ingredients for Lemon Egg Soup with Chicken and Broccoli are:

8 cups low sodium chicken broth
2 boneless skinless chicken breasts, cut into spoon size pieces
2 broccoli crowns, diced into spoon sized chunks
6 large eggs, beaten
1/2 cup lemon juice
chives, Mrs Dash for seasoning.

Here is how you make Lemon Egg Soup with Chicken and Broccoli:

Heat broth till boilingAdd chicken and allow to cook till tender (about 10 minutes)Add broccoli and cook about 5 min more, then turn off heat.Beat eggs and lemon juice in large bowl. While mixing eggs, slowly add a ladle full of broth to the eggs, then another, and another until the egg mixture becomes warm. Be sure to keep mixing as you add broth so the eggs don't turn into cooked scrambled eggs! After a few ladles of brother have been added you can add the eggs to the soup pot. Stir. heat slowly until broth begins to thicken. DO NOT BOIL!!Season with chives, Mrs Dash, tarragon if desired.Serves 6 12 oz bowls. Number of Servings: 4Recipe submitted by SparkPeople user NY-BEAN.

The nutritional information for Lemon Egg Soup with Chicken and Broccoli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 314.9

• Total Fat: 9.5 g
• Cholesterol: 387.2 mg
• Sodium: 353.2 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 4.1 g
• Protein: 44.7 g

The dietary needs meet for Lemon Egg Soup with Chicken and Broccoli is Low Carb