Greek Egg and Lemon Soup

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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.

100
Calories
2g
Fat
7g
Protein
8
Servings

Ingredients

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
Nutrition Information: 
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

Preparation:

Step 1

In a large pot bring chicken broth and water to a boil.

Step 2

Add rice and boil for 14 minutes.

Step 3

Meanwhile in a medium bowl, beat together eggs and add lemon juice.

Step 4

Then slowly add 1/2 cup of boiling broth to eggs, beating constantly to avoid cooking the eggs.

Step 5

Remove rice mixture from heat and add egg mixture to chicken and rice broth.

Step 6

Slowly whisk in yogurt.

Step 7

Reheat slowly and stir constantly.

Ingredients

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
Nutrition Information: 
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

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