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RECIPE: Creamy Lemon Chicken Soup...Lo Fat

Posted by Filus (My Page) on
Mon, Feb 11, 02 at 2:31

“Quick 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 calories…64 mg sodium…45 mg cholesterol…16 gm carbohydrate…10 gm protein…3 gm fat ++++ Diabetic Exchanges: 1 starch…1 lean meat

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