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Greek Lemon Soup
A low calorie tangy soup.
32 oz chicken broth
1/2 cup brown rice
1 large egg, beaten
1/2 lemon yields lemon juice
1 tbsp fresh parsley
2 sprigs fresh dill, chopped
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.
Calorie Counter 100% Free
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