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Chicken with Egg and Lemon Soup
1 whole chicken (remove skin to make it low fat)
2 T olive oil
6 whole peeled carrots
4 whole peeled medium potatoes
2 whole medium peeled onions
2 litre chicken stock
2 lemons juiced
3 egg whites
1 tablespoon olive oil
1 t fresh oregano or dried alternative
pepper to taste
Brown chicken in soup pot in olive oil. Add the chicken, veggies and the stock. Gently simmer until the chicken and veggies are fully cooked.
Remove the chicken and dejoint. Set on a serving platter.
Remove vegetables and place on serving platter with the chicken - cover with foil to keep warm.
Beat egg whites to soft peaks.
Mix a little of the hot stock into the egg whites, folding it in gently. Add more chicken stock till the egg whites are heated enough to be mixed back into the soup without curdling.
Add the lemon juice, oregano, and pepper.
Serve the soup in a separate bowl, vegetables and chicken on the side.