Try this Greek Lemon Chicken Soup recipe, or contribute your own.
Suggest a better descriptionCombine broth, lemon juice, carrot, onion, celery, soup base, and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially and simmer until tender, about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork, scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer 10 minutes, stirring frequently. Meanwhile, beat yolks in large bowl of electric mixer on high speed until light and lemon colored. Reduce speed and gradually mix in some of hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Ladle soup into bowls. Garnish with lemon slices. Source: Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias
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Serving Size: 1 Serving (502g) | ||
Recipe Makes: 8 | ||
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Calories: 621 | ||
Calories from Fat: 420 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 17.9g | 89 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 1714.5mg | 528 % | |
Sodium 1113.6mg | 38 % | |
Potassium 403mg | 11 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 20.7g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 621
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