Print
Email
Add a photoServings: 1
Ingredients
- 6 c. De-fatted chicken stock
- 1/2 c. Uncooked white rice
- 4 x Large eggs
- 3 Tbsp. Fresh lemon juice, strained Salt
- 2 Tbsp. Finely minced fresh mint
Directions
- Bring the chicken stock to a boil over high heat. Add in the rice and simmer, uncovered for about 15 min. Reduce heat to low.
- Beat the Large eggs with a whisk till frothy. Add in the lemon juice and 1/4 c. of the warm broth. Slowly pour the mix into the broth, stirring constantly.
- cook over low heat for 5 more min. Soup should be thick sufficient to coat a spoon. Don't boil. Season with salt and garnish with mint.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 633 | |
| Calories from Fat 182 | 29% |
| Total Fat 20.24g | 25% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 282mg | 12% |
| Potassium 449mg | 13% |
| Total Carbs 79.81g | 21% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.73g | 2% |
| Protein 31.72g | 51% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
