Creamy Lemon Chicken Soup

Name: Creamy Lemon Chicken Soup
Prep time: 30 min
Total time: 30 min
Yield: 14 servings.
Cuisine: Greek Recipes
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

"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."

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.

Nutrition Facts

1 cup: 133 calories, 3g fat (0 saturated fat), 71mg cholesterol, 64mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Creamy Lemon Chicken Soup in Quick Cooking May/June 1999

Reviews

Click stars to rate

Average Rating:

singraham

Apr 30, 2014

Easy to make and delicious
skwirel

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!