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Avgolemono Soup(Chicken-Lemon Soup)

 

20

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

6 cups chicken broth
cup long grain rice
*
2 large eggs
¼ cup lemon juice
½ teaspoon salt

Directions

  1. Bring the stock to a boil in a large saucepan.

  2. Add the rice, cover and simmer over low heat for 20 minutes.

  3. In a large mixing bowl, beat the eggs.

  4. Whip the lemon juice into the eggs.

  5. Constantly whip the lemon-egg mixture while you add 2 cups of heating the soup over a medium-low burner.

  6. Do not boil the soup or the eggs will coagulate.

  7. Add the salt.

  8. Let the soup stand covered off the burner for 5 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 11236% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 563mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 9%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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