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