Greek Avgolemono Soup (1 points)

6 servings (1 1/3 cups)

Ingredients:

1/2 cup carrots, finely chopped

1/2 cup celery, finely chopped

1/2 cup green onions, sliced

2 cloves garlic

6 cups chicken broth

2 bay leaves

1 package shirataki rice shaped noodles

Salt and pepper

2 cooked chicken breasts, diced

1/2 cup fresh lemon juice

2 large eggs

Directions:

Spray a large soup pot and heat on medium high.

Add the carrots, celery and green onions, sauté briefly then stir in the garlic.

Add the chicken broth, bay leaves, shirataki noodles and cooked chicken. Turn to simmer.

Prepare the egg-lemon sauce; whisk together the lemon juice and eggs. While whisking add 2 ladles of chicken broth from the pot to temper the eggs. Add the sauce to the chicken soup and stir. Remove from heat.