Tangy Greek Lemon Soup


Serves: 4
Total Calories: 684

Ingredients

1 (32-ounce) carton chicken broth
1/2 cup uncooked rice
1 beated egg
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh dill weed

Directions:

1. In large saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender.

2. Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.

Nutritional Facts:

Serves: 4
Total Calories: 684
Calories from Fat: 49

This Tangy Greek Lemon Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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