Chicken Lemon Rice Soup
- Number of Servings: 8
Ingredients
5-6 skin-on Chicken breasts5-6 Celery ribs with leaves, chopped1C Orzo or rice6 egg yolks1-2 LemonsSalt to taste
Using a large stock pot, add chicken, celery, & enough water to cover. Bring to a boil then reduce heat to medium, so it continues to simmer, not boil. Cook until chicken tender & done. (Add additional water while cooking as needed.) Add Orzo to pot & continue to cook. Squeeze lemons into dish to side. Beat egg yolks (do not use whites!!) with salt adding lemon juice a little at a time while beating. Ladle hot soup broth into egg yolk mixture very slowly, a little at a time while beating. Add egg mixture back into soup in stock pot & bring back to a boil. Serve & Enjoy!!
Serving Size: makes 8 1-Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JFROGSPYDER.
Serving Size: makes 8 1-Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JFROGSPYDER.
Nutritional Info Amount Per Serving
- Calories: 330.6
- Total Fat: 7.9 g
- Cholesterol: 229.4 mg
- Sodium: 126.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.9 g
- Protein: 39.4 g
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