Lemon chicken soup and salad
Delight your taste buds with a zesty lemon chicken soup and salad combo. A flavorful fusion of fresh ingredients for a satisfying culinary experience.
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 5 scallions, chopped (white and green parts separated)
- 4 cups low-sodium chicken broth
- 1/2 cup white rice
- 1 bunch baby carrots (about 110g), cut into chunks
- 1 bunch baby turnips (about 110g), quartered lengthwise
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 2 large eggs
- 4 tablespoons fresh lemon juice
- 2 cups shredded rotisserie chicken, skin removed
- 3 tablespoons chopped fresh parsley (optional)
- 8 cups salad greens
Instructions:
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the scallion whites until they are softened, for about 2 minutes while stirring. Next, pour in the chicken broth, 3 cups of water, rice, carrots, turnips, and 1/4 teaspoon each of salt and pepper. Let it come to a boil, then lower the heat to medium low and let it simmer until the rice and vegetables are soft, which should take around 12 to 15 minutes. In a separate medium bowl, mix the eggs and 3 tablespoons of lemon juice together. Gradually add about 1 1/2 cups of the hot broth into the egg mixture while whisking continuously. Add the shredded chicken into the pot, then pour in the egg-broth mixture. Bring the soup to a gentle simmer, take it off the heat and stir in the scallion greens and parsley. Season it with salt and pepper. In a large bowl, toss the salad greens with the remaining 3 tablespoons of olive oil and 1 tablespoon of lemon juice. Season the salad with salt and pepper. Serve the salad alongside the soup.
Summary:
- Calories: 1907 kcal
- Fat: 114 g
- Protein: 99 g
- Carbs: 131 g
- Potassium: 3070 mg
- Magnesium: 216 mg