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Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh rosemary spikes
- 3 x cloves garlic, chopped
- 8 c. rich chicken stock or possibly vegetable stock
- 3 x skinless breasts of chicken
- 1 c. calrose rice
- 1/2 c. parsley, minced
- 4 x Large eggs
- 5 x lemons, rind and juice only
Directions
- Heat the oil in large saucepan and add in the extra virgin olive oil. Add in the rosemary spikes and garlic and saute/fry briefly till the garlic is golden brown.
- Add in the chicken or possibly vegetable stock and skinless breasts of chicken and bring to the boil. Add in the rice and simmer for 15 min or possibly till the rice is tender. Remove the chicken and carefully shred the chicken then return the shredded meat to the soup.
- In a mixing bowl, whisk the Large eggs with the lemon juice and lemon zest. Pour a c. of the warm stock from the soup into the egg mix and continue whisking till combined. Remove the soup from the heat then pour the entire egg mix into the warm soup. Whisk the soup well to combine then add in the parsley and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2293g | |
| Calories 600 | |
| Calories from Fat 319 | 53% |
| Total Fat 35.71g | 45% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 3287mg | 137% |
| Potassium 2180mg | 62% |
| Total Carbs 27.81g | 7% |
| Dietary Fiber 13.0g | 43% |
| Sugars 5.68g | 4% |
| Protein 46.76g | 75% |
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