Online Journal of a Chicago Weight Watcher

Great Soup!

I made a new soup recipe last night, and it was/is so good. Very bright flavor, great staying-power in terms of satisfaction, and basically a 1-pot meal. Enjoy!

Greek Lemon-Chicken Soup
(Core, don't know points value)
4 servings

4 cups chicken broth
1/2 lb skinless boneless chicken breast, raw
2 eggs
1/4 cup fresh lemon juice
10-oz package frozen chopped spinach, thawed and drained
2 cups cooked brown rice

Bring 4 cups chicken broth and chicken breasts to a boil, reduce heat and simmer about 6 minutes, or until chicken is fully cooked. Remove chicken breasts from broth, set aside until cool enough to handle. Meanwhile, whisk 2 eggs with lemon juice until frothy. When chicken is removed from broth, take 1 cup of hot broth and add slowly to the egg/lemon mixture (slowly, so it doesn't cook the eggs). Whisk well. Add spinach to remaining broth, still on the stovetop. bring just to a boil, reduce heat immediately. While that is reheating, tear chicken breasts into bite-size pieces and add back to broth/spinach mixture. Slowly add egg/lemon/broth mixture to soup, then add brown rice to soup. While you're adding the eggs, make sure the soup doesn't boil, it will curdle the eggs. Whisk three minutes and serve hot.

BTW, this is from the new TurnAround Core cookbook, though I'm typing the instructions from memory. There is a note at the end of the recipe that you'll need 2/3 cup raw brown rice to get 2 cups cooked- good to note!

posted by Becky @ 2:20 PM