Soup for Every Body Low Carb, High Protein, Vegetarian, And More

This thick, lemony chicken soup, a classic Greek dish, takes a minimum of effort. My version is slightly rustic and more colorful than some because I leave the minced carrot, onion, and celery in the stock rather than strain them out. Use fresh lemon juice--it makes a difference. As with all egg-thickened sauces and soups, be careful not to let the soup come to a boil or the eggs will curdle. * Low-Carb: Omit the rice. * High Protein: Double the amount of chicken. * Vegetarian: Use vegetarian broth and replace the chicken with tofu.Pruess, Joanna is the author of 'Soup for Every Body Low Carb, High Protein, Vegetarian, And More', published 2004 under ISBN 9781592285655 and ISBN 1592285651.