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Creamy Lemon Chicken Soup Recipe

"Lemon juice gives this creamy soup its special taste," relates Elissa Armbruster of Medford Lakes, New Jersey. "Add a green salad and crusty rolls, and you have a crowd-pleasing meal on the table in minutes."

This recipe is:

Healthy

Quick

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14 Servings
Prep/Total Time: 30 min.

Ingredients

5 cups chicken broth
5 cups water
5 teaspoons chicken bouillon granules
3 medium 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

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. Yield: 14 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and bouillon) equals 133 calories, 3 g fat (0 saturated fat), 71 mg cholesterol, 64 mg sodium, 16 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Creamy Lemon Chicken Soup published in Quick Cooking May/June 1999, p52

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