Lemon Chicken Soup

February 16, 2013

A delicious and fresh tasting soup perfect for any season. Fresh and light in the Spring and warm and filling in the winter! This is the perfect soup that takes a classic Chicken Noodle soup and jazzes it up with lemon!

4 tablespoons extra-virgin olive oil
5 scallions, chopped (white and green parts separated)
4 cups low-sodium chicken broth
1/2 cup white rice
1 bunch baby carrots (about 4 ounces), cut into chunks
1 bunch baby turnips (about 4 ounces), quartered lengthwise
Kosher salt and freshly ground pepper
2 large eggs
4 tablespoons fresh lemon juice
2 cups shredded rotisserie chicken, skin removed
3 tablespoons chopped fresh parsley (optional)
8 cups salad greens

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips...
See the full directions on my site

Nutritions

Calories
540

Sodium
1347mg
56% DV

Fat
31g
48% DV

Protein
31g
62% DV

Carbs
133g
45% DV

Fiber
10g
40% DV