Lemon Chicken Soup and Salad

• 4 tablespoons extra-virgin olive oil
• 5 scallions, chopped (white and green parts separated)
• 4 cups low-sodium chicken broth
• 1/2 cup white rice
• 1 bunch baby carrots (about 4 ounces), cut into chunks
• 1 bunch baby turnips (about 4 ounces), quartered lengthwise
• Kosher salt and freshly ground pepper
• 2 large eggs
• 4 tablespoons fresh lemon juice
• 2 cups shredded rotisserie chicken, skin removed
• 3 tablespoons chopped fresh parsley (optional)
• 8 cups salad greens

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add the scallion whites and cook, stirring, until softened, about 2 minutes.
3. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper.
4. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes.
5. Whisk the eggs and 3 tablespoons lemon juice in a medium bowl.
6. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly.
7. Add the shredded chicken to the pot, then whisk in the egg-broth mixture.
8. Return the soup to a gentle simmer, then remove from the heat.
9. Stir in the scallion greens and parsley and season with salt and pepper.
10. Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice.
11. Season with salt and pepper.
12. Serve with the soup.
13. Per serving: Calories 552; Fat 29 g (Saturated 7 g); Cholesterol 246 mg; Sodium 871 mg; Carbohydrate 35 g; Fiber 5 g; Protein 40 g
14. Photograph by Antonis Achilleos

extravirgin olive oil, scallions, lowsodium, white rice, baby carrots, baby turnips, kosher salt, eggs, lemon juice, rotisserie chicken, fresh parsley, salad greens

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe.html (may not work)