Greek Egg and Lemon Soup
This is a velvety lemon surprise. Feel a spring cold coming on? Have a bowl of this. I think this really hits the spot with the addition of the citrus.
Yields: 8 Servings
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Ingredients
| 3 | c | chicken broth |
| 3 | c | water |
| 1⁄2 | c | rice |
| 2 | eggs | |
| 1⁄2 | c | lemon juice |
| 1 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
Directions
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.
Nutrition Information
|
100
CALORIES
|
2g
TOTAL FAT
|
7g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
100
15
|
||
| % Daily Value* | ||
| Total Fat | 2g | |
| Saturated Fat | 0.5g | |
| Cholesterol | 55mg | |
| Sodium | 80mg | |
| Total Carbohydrate | 14g | |
| Sugars | 2g | |
| Protein | 7g | |
| Vitamin A | 2% | |
| Vitamin C | 10% | |
| Calcium | 4% | |
| Iron | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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