Lemon Chicken Soup and Salad

1. 1

   Heat 1 tablespoon olive oil in a large pot over medium-high heat.

2. 2

   Add the scallion whites and cook, stirring, until softened, about 2 minutes.

3. 3

   Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper.

4. 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. 5

   Whisk the eggs and 3 tablespoons lemon juice in a medium bowl.

6. 6

   Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly.

7. 7

   Add the shredded chicken to the pot, then whisk in the egg-broth mixture.

8. 8

   Return the soup to a gentle simmer, then remove from the heat.

9. 9

   Stir in the scallion greens and parsley and season with salt and pepper.

10. 10

    Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice.

11. 11

    Season with salt and pepper.

12. 12

    Serve with the soup.

13. 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. 14

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.