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Creamy Lemon Chicken Soup Recipe

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"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 14 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately. Yield: 14 servings.
Originally published as Creamy Lemon Chicken Soup in Quick Cooking May/June 1999, p52

Nutritional Facts

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.

Reviews for Creamy Lemon Chicken Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Apr. 30, 2014

Easy to make and delicious

MY REVIEW
Reviewed Apr. 15, 2011

followed the recipe exactly and i LOVED it! my husband thought it was too much lemon so next time i'll cut it to 1/4 c. but i loved it as is!

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