Greek Chicken Soup
1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
3 cups rotisserie chicken (shredded)
1/2 cup white rice
1 tsp oregano
8 cups chicken broth
3 cloves garlic (minced)
2 celery stalks (diced)
1 onion (diced)
2 carrots (diced)
1/4 cup lemon juice
In a pot over medium heat, add, olive oil, onion, carrots, garlic, and celery.
Cook for around 4-6 minutes or until soft.
Add and mix in broth and oregano.
Bring to a boil and mix in rice.
Once at a boil, reduce heat to a low-medium heat and continue to cook for around 15-20 minutes or until rice is soft.
Add and mix in shredded chicken while reducing heat to a low heat.
In a bowl, mix together eggs and lemon juice.
Once mixed, slowly add and mix in 1/4 cup of broth from the soup with the egg mixture.
Slowly add and mix egg mixture back into the pot with the rest of the ingredients.
Continue to cook for a couple minutes on low heat and carefully remove from heat once finished.
Evenly divide soup into 8 servings to come as close as possible to the given macros.