Name: Greek Lemon Chicken and Brown Rice Soup
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tbsp (13.5 g) olive oil; 1 cup (160 g) chopped onion; 2 medium celery stalks (80 g), sliced; 2 medium carrots (122 g), diced small; 8 cups (1,920 g) low-sodium chicken broth; 2 bay leaves (removed before serving); 1 tsp (6 g) salt; ½ tsp (1.2 g) black pepper; ¾ cup (139 g) long-grain brown rice, dry; 1 lb (454 g) boneless skinless chicken breast; 3 large eggs (150 g); ½ cup (122 g) fresh lemon juice, from about 2½ lemons; ½ cup (4.5 g) fresh dill sprigs, chopped

Ingredients

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1 tbsp olive oil
1 cup chopped onion
2 medium celery stalks, sliced
2 medium carrots, diced small
8 cups low-sodium chicken broth
2 bay leaves (removed before serving)
1 tsp salt
½ tsp black pepper
¾ cup long-grain brown rice, dry
1 lb boneless skinless chicken breast
3 large eggs
½ cup fresh lemon juice, from about 2½ lemons
½ cup fresh dill sprigs, chopped

Method

Nutrition

Estimated

Per bowl, about 1½ cups · serving size 1 of 6

Calories309

Total fat	9.4 g
Saturated fat	2.3 g
Sodium	581 mg
Total carbohydrate	28.1 g
Dietary fiber	2.2 g
Total sugars	at least 3.4 g (1 row carries no value)
Protein	29.0 g

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