Soup

Greek Lemon and CHicken Soup is for Soup.

Greek Lemon and CHicken Soup takes 15 minutes to prepare.

Greek Lemon and CHicken Soup takes 60 minutes to cook.

Greek Lemon and CHicken Soup makes 10 servings.

The ingredients for Greek Lemon and CHicken Soup are:

6 C. low sodium chicken broth
1 small onion peeled and cut in half
1 small carrot (or 6 baby carrots) peeled
1 bay leaf
1 tsp. salt
2 boneless skinless chicken breasts
1 C. long grain rice or orzo pasta
2 eggs
1/4 C. freshly squeezed lemon juice
2 tbsp. finely chopped parsley
sea salt and ground pepper to taste

Here is how you make Greek Lemon and CHicken Soup:

Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup and return to a boil. Add rice or pasta and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.Whisk eggs until they are frothy and whisk in lemon juice. Add a cup of the hot soup to the egg lemon mixture very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with parsley, season with salt and pepper and serve.Serving Size: 1 cupNumber of Servings: 10Recipe submitted by SparkPeople user KATHIE0112.

The nutritional information for Greek Lemon and CHicken Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 106.7

• Total Fat: 1.8 g
• Cholesterol: 48.2 mg
• Sodium: 838.1 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 1.0 g
• Protein: 7.5 g