Lunch

Lemon Chicken and Egg Soup is for Lunch.

Lemon Chicken and Egg Soup takes 20 minutes to prepare.

Lemon Chicken and Egg Soup takes 20 minutes to cook.

Lemon Chicken and Egg Soup makes 19 servings.

The ingredients for Lemon Chicken and Egg Soup are:

1 onion, chopped.
1 t. oil
3 cups frozen cauliflower
3 cups frozen mixed vegetables
2 cups diced chicken meat
4 eggs, beaten
2 cups chicken broth
8 cups of water
italian seasoning
salt
pepper
lemon flavaor, 1/2 tsp

Here is how you make Lemon Chicken and Egg Soup:

sautee onion in oil, add broth, water and other vegetables. bring to boil. Add salt, pepper, italian seasionins and lemon flavor. Let simmer. Remove from heat and whisk in the beaten eggs. The hot soup will instantly cook them. Number of Servings: 19Recipe submitted by SparkPeople user JULES225.

The nutritional information for Lemon Chicken and Egg Soup is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 56.7

• Total Fat: 2.5 g
• Cholesterol: 56.3 mg
• Sodium: 131.5 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.8 g
• Protein: 6.0 g