Tuesday, March 16, 2010

Greek Egg-Lemon Soup

This recipe is from Cuisine at Home. It's very easy and super yummy.

Use rotisserie chicken or poach 8 oz of boneless, skinless breast in the broth mixture 12 minutes. When chicken is cool, shred it and add to the soup.


4 cups chicken broth
2 cups water
1 tbsp minced garlic
1/2 cup dry converted long-grain rice [I don't know what that means...I used jasmine]
1 cup asparagus tips (4 oz) [I used asparagus from a can. I'm sure fresh would be better, but canned was fine.]
2 cups shredded cooked chicken (8 oz)
2 large eggs, beaten
1/4 fresh lemon juice [I used the kind in the plastic lemon.]
1 tbsp fresh chopped dill or 1 tsp dried dill [I didn't have any, so I omitted it.]
1/4 tsp each kosher salt & ground white pepper [I rarely use pepper, and I left out here.]
1 small lemon, thinly sliced [It's for garnish, and I didn't use it.]


1. Combine broth, water, and garlic in a saucepan over medium-high heat; bring to a boil. Add rice; reduce heat to medium-low. Simmer rice for 15 minutes, stirring occasionally.
**I cooked my rice separately, because I didn't know if I was using the right rice and whether the cooking directions would be the same.

2. Stir in asparagus; simmer mixture 10 minutes. Add chicken; cook until chicken is just heated through.

3. Combine eggs and lemon juice in a bowl. Gradually whisk 1 cup of the broth mixture into eggs until smooth. [I'm too impatient for gradual. I just dumped it all in there.] Return egg mixture to soup in the pan, stirring constantly. Don't allow mixture to boil. Season soup with dill, salt, and pepper. Garnish each serving with lemon slices.

4 servings
Per serving: 314 cal; 7g total fat (2g sat); 168mg chol; 556mg sodium (**This probably incorrect. It technically called for low-sodium chicken broth, but that's for the birds.); 32g carb; 1g fiber; 28g protein

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