Greek Lemon Soup
A low calorie tangy soup.
1 large egg, beaten
2 sprigs fresh dill, chopped
1/2 lemon yields lemon juice
1 tbsp fresh parsley
1/2 cup brown rice
32 oz chicken broth
In large saucepan combine broth and rice. Bring to boil. Reduce heat.
Simmer, uncovered, for 15 to 20 minutes or until rice is tender.
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.
Source: from Kelloggs.com
in 1 serving of Greek Lemon Soup.
, 68% carbs, 15% protein.
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