Creamy Lemon Chicken Soup

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

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

"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

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.

Nutrition Facts

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.