Greek Egg and Lemon Soup
This is a velvety lemon surprise. Feel a spring cold coming on? Have a bowl of this. This really hits the spot with the addition of the citrus.
- 3 c chicken broth
- 3 c water
- 1/2 c rice
- 2 eggs
- 1/2 c lemon juice
- 1 c Stonyfield Organic Plain Greek Nonfat Yogurt
Serving Size: 248, Calories: 100, Calories from Fat: 15, Total Fat: 2g, Total Fat Percent: 3%, Saturated Fat: .5g, Saturated Fat Percent: 3%, Cholesterol: 55mg, Cholesterol Percent: 18%, Sodium: 80mg, Sodium Percent: 3%, Total Carbohydrate: 14g, Total Carbohydrate Percent: 5%, Sugars: 2g, Protein: 7g
In a large pot bring chicken broth and water to a boil.
Add rice and boil for 14 minutes.
Meanwhile in a medium bowl, beat together eggs and add lemon juice.
Then slowly add 1/2 cup of boiling broth to eggs, beating constantly to avoid cooking the eggs.
Remove rice mixture from heat and add egg mixture to chicken and rice broth.
Slowly whisk in yogurt.
Reheat slowly and stir constantly.