Chicken Lemon Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Chicken Breast, no skin, 8 ounces Carrots, raw, 2 cup, chopped Celery, raw, 1 cup, diced Onions, raw, 1 cup, chopped White Rice, long grain, 1 cup Lemon juice, 1 cup Egg Yolk, 6 large Water, tap, 10 cup (10 fl oz) *Pepper, white, 1 tbsp Gluten free flour 1 tbspSalted butter 1 tbsp
In a large pot, add chicken (cubed) and half the vegetables and water. Bring to a boil then cover and simmer. When soup makes a broth, add lemon juice, rice, and remaining vegetables. Mix butter and flour (olive oil can be used instead of butter). Add mixture to soup. Separate egg yolks and beat. Pour a small amount of soup in the mixture and mix fast. This tempers the eggs so they don't scramble. Pour egg mixture in soup. Salt and pepper to taste. Pour in bowls. Makes 10 1-cup servings
Serving Size: Makes 10 1-cup servings
Serving Size: Makes 10 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 165.0
- Total Fat: 8.9 g
- Cholesterol: 138.1 mg
- Sodium: 442.3 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.9 g
- Protein: 8.5 g
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