RECIPE: Creamy Lemon Chicken Soup...Lo Fat

FilusFebruary 11, 2002


ÂQuick Cooking Magazine 1999

Diabetic Exchanges

Serves: 14

5 c. low-sodium chicken broth

5 c. water

5 tsp. low-sodium chicken bouillon granules

3 medium carrots, cut into small chunks

1 large onion, chopped

4 c. cubed cooked chicken

1 c. uncooked long grain rice

Egg substitute equivalent to 3 eggs

1/3 c. lemon juice

1-1/2 tsp. dried oregano

Pepper to taste

In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Add chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender. Whisk together egg substitute and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

Nutritional Analysis: One 1-cup serving equals: 133 caloriesÂ64 mg sodiumÂ45 mg cholesterolÂ16 gm carbohydrateÂ10 gm proteinÂ3 gm fat ++++ Diabetic Exchanges: 1 starchÂ1 lean meat

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