Season chicken drums/thighs with salt and pepper. Melt butter in heavy pot and spread veggies (celery, carrots, leeks) over the bottom. Sprinkle salt and pepper. Cover with chicken and seasonings. Cook on low for 10 min. Add chicken broth until chicken is covered. Simmer 1 hour or until chicken is tender and starting to fall off the bone. Remove chicken from soup and remove from bone and SET ASIDE
Turn off the heat
Mix in egg/ yogurt mixture (1/4 cup nonfat plain yogurt, 2 tbs. lemon juice, and 4 egg yolks *or egg substitute* Gradually add this mixture, stirring constantly.
Turn heat on low and add in chicken pieces and lemon slices, just reheating entire soup. Service with sour dough bread on the side.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 108 (52%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 165.7mg||6 %|
|Potassium 417.9mg||11 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 20.2g|
|Protein 2.8g||4 %|
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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: 206
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