Makes 14 servings
Ingredients
- 5 cups low-sodium chicken broth
- 5 tsp. low-sodium chicken bouillon granules
- 1 large onion, chopped
- 3 medium carrots, cut into chunks
- 5 cups water
- 4 cups cooked chicken, cubed
- 1 cup uncooked long grain rice
- Egg substitute equivalent to 3 eggs
- 1/3 cup lemon juice
- 1-1/2 tsp. dried oregano
- Pepper to taste
Directions
- In a soup kettle, combine broth, bouillon granules, onions, carrots, and water;
- Bring to a boil;
- Add chicken and rice;
- Reduce heat;
- Cover and simmer until rice is tender, about 15 minutes;
- Whisk together egg substitute and lemon juice;
- Stir into soup;
- Add oregano and pepper;
- Serve immediately.
Calories: 133
Protein: 10 grams
Fat: 3 grams
Carbohydrates: 16 grams
Exchanges: 1 Bread/Starch; 1 Lean Meat
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