Soup

Greek lemon chicken soup is for Soup.

Greek lemon chicken soup takes several minutes to prepare.

Greek lemon chicken soup takes several minutes to cook.

Greek lemon chicken soup makes 4 servings.

The ingredients for Greek lemon chicken soup are:

1 skinless, boneless chicken breast
1 T olive oil
1/3 c uncooked (or 1 c cooked white rice)
8 c low-sodium chicken broth
3 large eggs
juice of 4 lemons

salt
pepper
oregano

Here is how you make Greek lemon chicken soup:

Cut chicken into small cubes (1/2 to 1 inch). Heat sauce pan and oil. Sautee chicken with salt, pepper, and oregano to taste. When chicken is white, add raw rice and sautee for 1-2 minutes. (If you have leftover cooked rice in the fridge, omit this step and add 1 c cooked rice 2 minutes before you want to serve the soup.) Pour in broth. Bring to a boil, then simmer until rice is cooked, 12-15 minutes. While the soup simmers, beat 3 eggs in a pyrex measuring cup (with a spout). Beat the juice of 4 lemons into the egg until it is a thin liquidy consistency with very few lumps.Take the soup off the heat and cool for 1-2 minutes. Pour the egg in a thin stream into the soup, stirring constantly. The soup should thicken slightly, turning a light yellow, milky color. (If its too hot, it will make little bits of cooked egg, like egg-drop soup - but this is also tasty). Adjust seasoning (more pepper and lemon as needed)Serve with greek salad and crusty bread!Number of Servings: 4Recipe submitted by SparkPeople user ENTINEC.

The nutritional information for Greek lemon chicken soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.8

• Total Fat: 8.0 g
• Cholesterol: 193.6 mg
• Sodium: 1,226.1 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 0.3 g
• Protein: 25.6 g