Greek Chicken Soup

CALORIES

PROTEIN

CARBS

FAT

SERVING SIZE

1/8 of Recipe

SERVINGS PER RECIPE

8

212

22

13

8

*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used

  • 3 cups rotisserie chicken (shredded)

  • 3 eggs

  • 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

  1. In a pot over medium heat, add, olive oil, onion, carrots, garlic, and celery.

  2. Cook for around 4-6 minutes or until soft.

  3. Add and mix in broth and oregano.

  4. Bring to a boil and mix in rice.

  5. 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.

  6. Add and mix in shredded chicken while reducing heat to a low heat.

  7. In a bowl, mix together eggs and lemon juice.

  8. Once mixed, slowly add and mix in 1/4 cup of broth from the soup with the egg mixture.

  9. Slowly add and mix egg mixture back into the pot with the rest of the ingredients.

  10. Continue to cook for a couple minutes on low heat and carefully remove from heat once finished.

  11. Evenly divide soup into 8 servings to come as close as possible to the given macros.