Greek Lemon Soup With Chicken

Greek Lemon Soup with Chicken
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a large saucepan, bring the broth to a boil. Add the pasta and boil until tender, 8 to 9 minutes.
  2. In a large bowl, beat the egg yolks. Gradually whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan, reduce heat to medium, and cook, stirring, until thickened, 5 to 7 minutes.
  3. Add the chicken and lemon juice to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper.
By March, 2011

Nutritional Information

  • Per Serving
  • Calories 274
  • Fat 11g
  • Sat Fat 4g
  • Cholesterol 361mg
  • Sodium 508mg
  • Protein 27g
  • Carbohydrate 14g
  • Sugar 3g
  • Fiber 1g
  • Iron 2mg
  • Calcium 45mg
What does this mean? See Nutrition 101 .

Quick Tip

Henckels Five Star 8-Inch Chef’s Knife
To shred a rotisserie chicken, first pull off the breasts and legs with your hands or cut them off with a knife. Remove the skin and bones and, using 2 forks, pull the meat apart.

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