Creamy Lemon Chicken Soup

Ingredients

  • Pepper to taste
  • 1 ½ teaspoons dried oregano
  • 1/3 cup lemon juice
  • 3 eggs
  • 1 cup uncooked long grain rice
  • 4 cups cubed, cooked chicken
  • 1 large onion, chopped
  • + 4 more ingredients
    • 3 carrots, cut into small chunks
    • 5 teaspoons chicken bouillon granules
    • 5 cups water
    • 5 cups chicken broth

1. In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender. 2. Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

View full recipe at SpringPad

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