Creamy Lemon Chicken Soup Recipe

Ingredients
<br>- 5 cups chicken broth
<br>- 5 cups water
<br>- 5 teaspoons chicken bouillon granules
<br>- 3 carrots, cut into small chunks
<br>- 1 large onion, chopped
<br>- 4 cups cubed, cooked chicken
<br>- 1 cup uncooked long grain rice
<br>- 3 eggs
<br>- 1/3 cup lemon juice
<br>- 1 1/2 teaspoons dried oregano
<br>- Pepper to taste
<br><p></p>Directions
<br>step 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.
<br>step 2: Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.
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Ingredients
- 5 cups chicken broth
- 5 cups water
- 5 teaspoons chicken bouillon granules
- 3 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
step 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.
step 2: Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

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