This simple, comforting meal comes together in less than half an hour. enriched with eggs, this soup gets a touch of acidity from lemon juice – just enough to make it interesting. Add the juice of a third lemon if you are looking for a stronger flavor. To add freshness, sprinkle with chopped fresh dill or Italian parsley just before serving.
Use leftover rice or buy packaged precooked rice. You can also use 1/3 cup instant rice, adding it to the broth after it boils. If you don't have cooked chicken on hand, you can also cook finely chopped raw chicken in the soup. Add 1 cup raw chicken with the rice and lemon juice and cook for 5 to 7 minutes, or until the chicken is cooked through.
Makes 6 servings
Prep Time: 15 minutes or less
Total Time: 30 minutes or less
Nutritional Information Per Serving (about 1 cup): Calories 80, Total Fat 2 g, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 1 g, Protein 5 g, Sodium 115 mg
Recipe from "What to Eat During Cancer Treatment" by The American Cancer Society.