This is an awesome hearty soup. My husband loves it and would have it every week if I made it! I got the basics from a Weight Watchers recipe and made it my own. Anyone who has eaten at a Greek restaurant has probably had one form of this. It’s easy to make and delicious!
Ingredients:
4 C reduced-sodium chicken broth or chicken stock (I use reduced sodium/fat-free)
1/2 lb. skinless boneless chicken breast (about 1 large breast or 2 small)
2 large eggs
1/2 C lemon juice (use 1/4C if you don’t like too much lemon)
10 oz. frozen chopped spinach
2 C hot cooked rice (I used jasmine brown rice but you can use any kind you like)
Parmesan cheese, for finished soup
Directions:
1: In a large saucepan or Dutch oven, bring the broth/stock and chicken to a boil; reduce the heat and simmer until the chicken is cooked through, 5-7 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2: In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in 1 Cup of the hot stock.
3: Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly add the egg-stock mixture, whisking constantly to avoid curdling; continue whisking until a little thickened, 3 minutes (do not boil). Stir in the chicken and heat to serving temperature. Season with pepper and serve at once.
Serves 4
Per Serving: (1/4 of soup): 261 cal, 7g fat, 2g sat fat, 0g trans fat, 140mg cholesterol, 163mg sodium, 28g carbs, 2g fiber, 22g protein, 141mg calcium.
I used fat-free chicken broth so the fat content will be lower!
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