Lemon Chicken Soup and Salad
12:26 PM
Ingredients
4
tablespoons extra-virgin olive oil
5
scallions, chopped (white and green parts separated)
4 cups
low-sodium chicken broth
1/2
cup white rice
1
bunch baby carrots (about 4 ounces), cut into chunks
1
bunch baby turnips (about 4 ounces), quartered lengthwise
Kosher
salt and freshly ground pepper
2
large eggs
4
tablespoons fresh lemon juice
2 cups
shredded rotisserie chicken, skin removed
3
tablespoons chopped fresh parsley (optional)
8 cups
salad greens
Directions
Heat 1
tablespoon olive oil in a large pot over medium-high heat. Add the scallion
whites and cook, stirring, until softened, about 2 minutes. Add the chicken
broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and
pepper. Bring to a boil, then reduce the heat to medium low and simmer until
the rice and vegetables are tender, 12 to 15 minutes.
Whisk
the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1
1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the
shredded chicken to the pot, then whisk in the egg-broth mixture. Return the
soup to a gentle simmer, then remove from the heat. Stir in the scallion greens
and parsley and season with salt and pepper.
Put
the salad greens in a large bowl and toss with the remaining 3 tablespoons
olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with
the soup.
Per
serving: Calories 552; Fat 29 g (Saturated 7 g); Cholesterol 246 mg; Sodium 871
mg; Carbohydrate 35 g; Fiber 5 g; Protein 40 g
Total Time:
35 min
Prep:15
min
Cook:
20 min
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