Greek Lemon Soup

35 minutes Prep: 20 minutes Cook: 15 minutes

15 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

21	ounces	soup, chicken and rice	condensed, (2 cans @ 10.5 oz each)
2	cans	water
1	each	egg	well beaten
2	medium	lemons

Directions

In a medium-sized, heat-resistant, non-metallic bowl, combine the chicken rice soup and water.

Heat, covered, in Microwave Oven 6 to 8 minutes or until soup is very hot.

Gradually, a little at a time, add some of the hot soup mixture to the well-beaten egg; stir.

Return the egg-soup mixture to the hot soup; stir to combine.

Heat, uncovered, in Microwave Oven 2 minutes or until soup thickens.

While the soup is heating, slice one of the two lemons into thin circles.

Squeeze the juice from the other lemon.

Just before serving, add the lemon slices and juice to the soup.

Heat, uncovered, in Microwave Oven 2 minutes.

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Nutrition Facts

Serving Size 11g

Amount per Serving

Calories 15 65% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 47mg	16%
Sodium 15mg	1%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 1.0g	3%

Vitamin A	1%		Vitamin C	0%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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