LADYBUG0503
2/18/06 10:35 P
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Greek Chicken, Spinach, and Rice Soup
4 cups reduced-sodium chicken broth
1/2 pound skinless boneless chicken breast, trimmed of all visible fat
2 large eggs
1/4 cup fresh lemon juice
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry or 6 -oz. bag of fresh spinach
2 cups cooked brown rice
Freshly ground pepper to taste
1. Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2. Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.
3. Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes--do not allow the soup to boil. Stir in the chicken and cook until heated through. Season with the pepper and serve at once.
Per Serving (about 1 3/4 cups): 242 cal. 5 g fat, 1 g sat fat, 138 mg chol., 735 mg sod, 28 g carb, 4 g fib, 22 g prot, 108 mg calc.
Weight Watchers Points value : 4
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