GREEK EGG LEMON RICE SOUP RECIPES

Name: Greek Lemon-Rice Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 1/2 cups reduced-sodium fat-free chicken broth; 1/4 cup long-grain rice; 2 cloves garlic, minced; 1/4-1/3 cup fresh lemon juice; 1 egg, lightly beaten; 2 tablespoons finely chopped parsley; salt; white pepper, to taste

GREEK LEMON-RICE SOUP RECIPE - FOOD.COM

Greek Lemon-Rice Soup Recipe - Food.com image

Make and share this Greek Lemon-Rice Soup recipe from Food.com.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup long-grain rice
2 cloves garlic, minced
1/4-1/3 cup fresh lemon juice
1 egg, lightly beaten
2 tablespoons finely chopped parsley
salt
white pepper, to taste

Steps:

Heat broth to boiling in medium saucepan; stir in rice and garlic.
Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
Reduce heat to low.
Mix lemon juice and egg; slowly stir mixture into soup.
Stir in parsley; season to taste with salt and white pepper.
Pour soup into bowls.

Nutrition Facts : Calories 67.3, FatContent 1.3, SaturatedFatContent 0.4, CholesterolContent 52.9, SodiumContent 19.6, CarbohydrateContent 11.3, FiberContent 0.3, SugarContent 0.5, ProteinContent 2.6

GREEK EGG LEMON CHICKEN RICE SOUP RECIPE - FOOD.COM

Greek Egg Lemon Chicken Rice Soup Recipe - Food.com image

This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (4 lb) package chicken wings
9 cups water
1 cup rice
2 eggs
2 lemons, juice of

Steps:

Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

Nutrition Facts : Calories 817.3, FatContent 50.2, SaturatedFatContent 14.1, CholesterolContent 303.6, SodiumContent 251.9, CarbohydrateContent 27.3, FiberContent 0.5, SugarContent 0.5, ProteinContent 59.8

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