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Add a photoServings: 6
Ingredients
- 3 can Chicken broth (13 3/4 ounce Each)
- 3 Tbsp. Long-grain rice -- uncooked
- 5 x Large eggs
- 1/4 c. Fresh lemon juice Lemon slices
Directions
- 1. In a medium saucepan simmer broth and rice, covered, till rice is tender (about 20 min). 2. In a bowl, beat Large eggs till foamy; gradually fold in lemon juice, beating till blended. Pour part of the soup slowly into egg mix; then return mix to remainder of soup, stirring constantly. Stir over low heat till warm, but don't boil. Serve at once, garnish with lemon slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 39 | 40% |
| Total Fat 4.34g | 5% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 408mg | 17% |
| Potassium 252mg | 7% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.57g | 0% |
| Protein 7.84g | 13% |
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