Lemon Chicken Soup Recipe

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Ingredients:

Serving

3 (10 oz) cans chicken and rice soup, condensed ( recommended brand campbell's)
3 cups low sodium chicken broth (recommended brand swanson's)
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 roasted chicken breast, shredded (cooked, store-bought )
1 tbsp fresh parsley leaves, finely chopped

Directions:

In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
Bring to simmer over medium-high heat,.
In a small bowl, lightly whisk egg yolks.
*Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
Stir in shredded chicken and heat completely.
Serve and garnish with a pinch of fresh parsley if desired.
Enjoy! ;).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197 Kcal (825 kJ)
Calories from fat	90.17 Kcal
		% Daily Value*
Total Fat	10.02g	15%
Cholesterol	178.45mg	59%
Sodium	148.3mg	6%
Potassium	376.6mg	8%
Total Carbs	3.6g	1%
Sugars	0.61g	2%
Dietary Fiber	0.03g	0%
Protein	25.08g	50%
Vitamin C	9.8mg	16%
Iron	1.4mg	8%
Calcium	37mg	4%

Amount Per 100 g
Calories	66.03 Kcal (276 kJ)
Calories from fat	30.22 Kcal
		% Daily Value*
Total Fat	3.36g	15%
Cholesterol	59.81mg	59%
Sodium	49.71mg	6%
Potassium	126.23mg	8%
Total Carbs	1.21g	1%
Sugars	0.21g	2%
Dietary Fiber	0.01g	0%
Protein	8.41g	50%
Vitamin C	3.3mg	16%
Iron	0.5mg	8%
Calcium	12.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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