Creamy Lemon Chicken Soup
"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."
SERVINGS
|
14
|
CATEGORY
|
Low Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
30 min. |
TOTAL
|
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.