Greek Lemon Soup.
Bring stock to a simmer.
Add cubed chicken.
Whisk eggs and lemon juice together.
Temper lemon-egg mixture whisking in small additions of hot stock.
Add tempered lemon-egg mixture to simmering stock.
Stir constantly as soup thickens.
Add spinach.
As soon as spinach wilts, serve in bowls over precooked orzo or rice.
Fresh chicken can be stewed to make stock and deboned for soup but I frequently use leftover roasted chicken. Fish can also be used instead of chicken. Add whole raw fillets to simmering stock and cook until the fillets can be broken into chunks with a spoon.
The orzo or rice could be cooked in the stock, but in leftovers, absorb too much liquid and become mushy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (720g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 612 | ||
Calories from Fat: 134 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 274.4mg | 84 % | |
Sodium 824.8mg | 28 % | |
Potassium 870.8mg | 23 % | |
Total Carbohydrate 75.1g | 22 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 66.3g | ||
Protein 42.4g | 61 % | |
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: 612
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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