Greek Lemon Chicken Soup
Delicious creamy Greek lemon chicken soup with rice is made with no cream or dairy at all. The creaminess comes from tempered eggs added to the broth.
Ingredients
1
Chickenabout 3.5 lbs
1
Carrot
1
Onion
2stalks
Celery
1/2bunch
Fresh Parsley
2tsp
Kosher Salt
12cups
ColdWater
3
SponsoredEggland's Best Classic Eggs
1
Lemon, juiced3 Tbsp juice per 4 servings
1cup
White Rice3 1/2 cups cooked rice per 4 servings
to taste
Salt
to taste
Ground Black Pepper
Nutrition Per Serving
Calories
944
Fat
53.2 g
Protein
69.5 g
Carbs
44.3 g
Cooking Instructions
step 1
Cut the Chicken (1) into eight pieces. Rinse the Fresh Parsley (1/2 bunch).
step 2
Cut the Carrot (1) into chunks. Cut the Onion (1) into quarters. Slice the Celery (2 stalks) into thirds.