LEMON- CHICKEN RICE SOUP
www.RecipeGirl.com
7 cups chicken broth
1 cube chicken bouillon
½ cup uncooked regular rice
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1 ½ cups cooked chicken, diced or shredded
2 Tbs butter
2 Tbs flour
3 large eggs
4 Tbs fresh lemon juice
salt and pepper to taste
lemon slices for garnish
sliced green onions for garnish
1. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until rice and vegetables are tender. Stir in chicken. Remove from heat and set aside.
2. In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly. Remove from heat and set aside.
3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.
4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.
Servings: 8
Yield: 1 cup per serving
Nutritional Information
Per Serving
Calories 139
Calories from Fat 61
Total Fat 6.75g
Saturated Fat 3g
Cholesterol 107mg
Sodium 531g
Potassium 171mg
Carbohydrates 8.75g
Dietary Fiber .5g
Sugar 1g
Net Carbs 8.25g
Protein 10g
WW POINTS: 3.5
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RATE THIS RECIPE[ratings]
“This is definitely a WOW soup. Loved the lemon flavor. Kind of like the Greek Lemon Chicken soup that you get in the Greek restaurants.”
-New Jersey“Sure would make it again! VERY YUMMY!!”
