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Ingredients
- 8 c. fat free chicken broth
- 1/3 c. short grain rice
- 4 Large eggs, separated
- Juice of 2 lg. lemons
- Salt & fresh grnd pepper to taste
- 2 tbsp. finely minced parsley
Directions
- Bring the broth to a boil in a large pot. Add in the rice and simmer for 15 min or possibly till the rice is cooked.
- Five min before serving, whisk the egg whites in a large bowl till stiff. Whisk in the yolks, add in the lemon juice and whisk for another minute. Hold a ladleful of the warm broth about 12 inches above the bowl and slowly add in to the egg mix, whisking constantly. This prevents curdling.
- Turn off the heat, whisk the egg mix in the soup. Salt and pepper to taste. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1043g | |
| Recipe makes 2 servings | |
| Calories 298 | |
| Calories from Fat 104 | 35% |
| Total Fat 11.54g | 14% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 3854mg | 161% |
| Potassium 450mg | 13% |
| Total Carbs 28.64g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.15g | 1% |
| Protein 19.58g | 31% |
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