Creamy Lemon Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Lemon juice gives this creamy soup its special taste, relates Elissa Armbruster of Medford Lakes, New Jersey. Add a green salad and crusty rolls, and you have a crowd-pleasing meal on the table in minutes. Ingredients:
5 cups chicken broth |
5 cups water |
5 teaspoons chicken bouillon granules |
3 medium carrots, cut into small chunks |
1 large onion, chopped |
4 cups cubed cooked chicken |
1 cup uncooked long grain rice |
3 eggs |
1/3 cup lemon juice |
1-1/2 teaspoons dried oregano |
pepper to taste |
Directions:
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. Yield: 14 servings.
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