Print
Email
Add a photoServings: 6
Ingredients
- 6 c. Rich chicken stock
- 3 x Large eggs, well beaten
- 1/3 c. Rice (not instant)
- 1/3 c. Strained lemon juice
Directions
- In a large sauce-pan bring to a boil the 6 c. of broth. Add in the rice and simmer for about 20 min till tender. Reduce the heat and barely simmer. in a mixing bowl beat the Large eggs till they are light and frothy and stir in the lemon juice. Slowly add in 2 c. of the broth to the mixing bowl, beating constantly. Stir the mix gradually into the remaining broth. Reheat the soup before serving, but don't let it boil.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 93 | |
| Calories from Fat 25 | 27% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 409mg | 17% |
| Potassium 251mg | 7% |
| Total Carbs 10.52g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.53g | 0% |
| Protein 6.25g | 10% |
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:
