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    You are in: Home / Greek / Greek Egg Lemon Chicken Rice Soup Recipe
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    Greek Egg Lemon Chicken Rice Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 05, 2009

      I made this today and with a few minor adjustments. I added another egg and lemon plus the zest from all 3 lemons. Needed additional 1/2 teaspoon of salt and 2 freshly grated garlic cloves. Next time I will add some Greek oregano for added depth.

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    • on October 20, 2007

      We moved out of the state where our favorite little Greek restaurant is located. This is a wonderful match for what we loved and missed so much - and so simple!

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    • on May 01, 2007

      I used your recipe with a few exceptions to kind of give me some measurements on m y mother-in-law's recipe (she's greek). It turned out good, I just used her advice on a couple of different things: -I used 11 cups of water -I used a purdue chicken breast roaster (almost a whole chicken) and boiled in water for 1 hour with lid slightly on but not all the way -less than a cup of rice -three eggs -less than a cup of the ReaLemon brand lemonjuice I only used the meat from half of the chicken breast roaster It came out wonderful! My fiance says it was perfect, authentic and exactly how he remembers it growing up.

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    • on December 15, 2005

      Excellent soup! I used 3 bone in skin on chicken breasts instead of wings.

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    • on March 19, 2007

      This was great, love the taste.

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    Nutritional Facts for Greek Egg Lemon Chicken Rice Soup

    Serving Size: 1 (723 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 817.3
     
    Calories from Fat 451
    55%
    Total Fat 50.1 g
    77%
    Saturated Fat 14.1 g
    70%
    Cholesterol 303.5 mg
    101%
    Sodium 251.8 mg
    10%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.5 g
    2%
    Protein 59.7 g
    119%

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