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Greek Lemon Soup with Brown Rice
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Greek Lemon Soup with Brown Rice

30 Min(s)
30 Min(s) Prep
Healthy Living
Enjoy this Greek Lemon Chicken Soup with Brown Rice on a chilly day. This Greek lemon chicken soup is perfect to serve with crackers or bread.
What You Need
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9 servings
Original recipe yields 9 servings
1/4 cup KRAFT Greek Vinaigrette Dressing
2 stalks celery, chopped
1 carrot, chopped
1 small onion, chopped
1-1/2 qt. (6 cups) water
1 cup instant brown rice, uncooked
1 Tbsp. WYLER’S Instant Bouillon Chicken Flavored Granules
3 eggs
juice from 1 lemon
2 cups shredded cooked chicken
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Let's Make It
1
Heat dressing in large saucepan on medium heat. Add vegetables; cook 5 to 7 min. or until crisp-tender, stirring frequently.
2
Add water, rice and bouillon; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
3
Whisk eggs and lemon juice in medium bowl until blended. Ladle 1/2 cup of the hot soup into egg mixture; mix well. Gradually add to remaining soup in saucepan, stirring constantly.
4
Add chicken; cook on medium heat 3 to 5 min. or just until heated through, stirring frequently. (Do not let soup come to boil.)
Kitchen Tips
Tip 1
Substitute
Substitute 1 rinsed 15-oz. can chickpeas (garbanzo beans) for the chicken.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 420mg
18%
Total Carbohydrates 8g
3%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 8g
16%
Vitamin A
50%
Vitamin C
6%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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