Egg, Lemon, Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
one 3 pound chicken2 T olive oil1 yellow onion chopped1 bay leaf1-2 carrots1 small leek2/3 cup brown jasmine rice1/2 cup lemon juice2 eggs1T salt1t black pepper, ground
boil whole chicken in just enough water to cover it
meanwhile saute the onion in the oil until clear and set aside.
When meat slide off the bone take chicken out and let it cool.
Skim fat off the top of the broth.
Add onion, carrot and leeks to the broth and simmer for about an hour.
Meanwhile pull the meat off the chicken.
Remove the carrot and leek from the broth and add the rice.
Cook rice in the broth until done and turn off the heat.
Add the pulled chicken back into the broth.
Add more water if necessary.
In a bowl beat the eggs with the lemon juice.
Slowly combine about 2 cups warm broth with the lemon mixture while whisking, then add this mixture into the soup.
Stir.
Add salt and pepper.
Serving Size: makes about 7 2-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user PRAIRIEGIRL44.
meanwhile saute the onion in the oil until clear and set aside.
When meat slide off the bone take chicken out and let it cool.
Skim fat off the top of the broth.
Add onion, carrot and leeks to the broth and simmer for about an hour.
Meanwhile pull the meat off the chicken.
Remove the carrot and leek from the broth and add the rice.
Cook rice in the broth until done and turn off the heat.
Add the pulled chicken back into the broth.
Add more water if necessary.
In a bowl beat the eggs with the lemon juice.
Slowly combine about 2 cups warm broth with the lemon mixture while whisking, then add this mixture into the soup.
Stir.
Add salt and pepper.
Serving Size: makes about 7 2-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user PRAIRIEGIRL44.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 15.4 g
- Cholesterol: 129.9 mg
- Sodium: 1,098.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.2 g
- Protein: 24.3 g
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