Recipe of the Day

Netgrocer.com

Cookie Pops

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Tangy Greek Lemon Soup

Prep Time: 20 minutes

Servings: 4

Ingredients

  1 carton (32 oz.) chicken broth

  1/2 cup uncooked rice

  1 beaten egg

  2 Tbs lemon juice

  1 Tbs chopped fresh parsley

  1/2 tsp chopped fresh dill

Select All

Add Items to List

Directions

1. In large saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender. 2. Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.


Nutrition Information