Try this Greek Lemon Soup recipe, or contribute your own.
Suggest a better descriptionIn 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes. With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside. Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 minutes until rice is tender. Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings. NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is thickened with eggs and rice. Its best served soon after you make it. Recipe by: "Good Housekeeping" magazine, 3/97 Posted to MC-Recipe Digest V1 #744 by LBotsko@aol.com on Aug 14, 1997
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 6 | ||
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Calories: 461 | ||
Calories from Fat: 183 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 605.5mg | 186 % | |
Sodium 633.1mg | 22 % | |
Potassium 596.8mg | 16 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 25.1g | ||
Protein 41.9g | 60 % | |
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: 461
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