Greek Lemon Chicken Soup
Date and Ricotta Crispbread
Ingredients
- 1 cup long-grain brown rice
- 1 onion, chopped
- 2 Tbsp olive oil
- 2 (32-oz) cartons low-sodium chicken broth
- ¾ tsp kosher salt
- ¾ tsp pepper
- 3 large egg yolks
- ½ cup lemon juice
- 2 cups shredded rotisserie chicken
- ⅓ cup chopped fresh dill
Instructions
- Cook rice according to package directions.
- Meanwhile, cook onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender. Add broth, salt, and pepper; cover and bring to a simmer.
- Transfer 1½ cups hot broth to a blender with center of lid removed so heat can escape; add egg yolks and lemon juice. Puree until smooth.
- Pour pureed mixture and chicken into pot; simmer, uncovered, 10 minutes. Stir in cooked rice and dill.
Side Dish Ingredients
- ¾ cup whole-milk ricotta cheese
- 6 slices multigrain crispbread
- 6 Tbsp chopped pitted dates
- 6 Tbsp sliced almonds
Side Dish Instructions
- Spread cheese on crispbread; sprinkle with dates and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
335
|
152
|
487
|
| Fat (g) | 12 | 6 | 18 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 24 | 7 | 31 |
| Carb (g) | 34 | 19 | 53 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 437 | 186 | 623 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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