Greek Lemon Chicken Soup
French Bread with Basil Butter
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1½ cups chopped onions
- 2 Tbsp olive oil
- 6 cups less sodium chicken broth
- ½ tsp salt
- ½ tsp pepper
- 2 (3.5-oz) pouches boil in bag brown rice
- 3 large egg yolks
- ½ cup lemon juice
- 2 cups shredded rotisserie chicken
- ⅓ cup chopped fresh dill
Instructions
- Cook onions 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.
- Meanwhile, cook rice according to package directions.
- 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 rice and dill.
Side Dish Ingredients
- ½ (14-oz) French bread
- 3 Tbsp butter, softened
- 1 Tbsp refrigerated basil paste
- 1½ tsp minced garlic
Side Dish Instructions
- Preheat broiler. Cut bread in half lengthwise, and place, cut sides up, on a baking sheet. Broil 2 to 3 minutes or until toasted.
- Stir together butter, basil paste, and garlic; serve with bread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
298
|
149
|
447
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 21 | 4 | 25 |
| Carb (g) | 31 | 17 | 48 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 957 | 308 | 1265 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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