Creamy Lemon Chicken Soup

SUBMITTED BY: sydny

"Lemon juice gives this creamy soup its special taste. Add a green salad and crusty rolls, and you have a family-pleasing meal on the table in minutes."

SERVINGS & SCALING

Original recipe yield: 14 servings

USMETRIC

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INGREDIENTS

5 cups chicken broth
5 cups water
5 teaspoons chicken bouillon granules
3 carrots, cut into small chunks
1 large onion, chopped
4 cups cubed, cooked chicken
1 cup uncooked long grain rice
3 eggs
1/3 cup lemon juice
1 1/2 teaspoons dried oregano
Pepper to taste

READ REVIEWS (2)

DIRECTIONS

In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender.
Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and bouillon) equals 133 calories, 64 mg sodium, 71 mg cholesterol, 16 gm carbohydrate, 10 gm protein, 3 gm fat. Diabetic Exchanges: 1 starch, 1 lean meat.

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REVIEWS

Reviewed on Feb. 18, 2008 by TrinaD@10uhC

I made this without the carrots or onion. I was very surprised to find that it tasted very much like the baked chicken soup from Demos', a local Middle TN restaurant. I have been wanting their recpe for years, and this comes so close, I will definately use it again!

2 users found this review helpful

Reviewed on Oct. 30, 2007 by betsy1o3

Delicous. I added a little flour to thicken it up . . . maybe extra rice next time? Light lemon taste.

1 user found this review helpful

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