Chicken Lemon Rice Soup
- Number of Servings: 10
Ingredients
6 cups chicken broth1/3 cup uncooked long grain white rice1/2 cup celery finely diced1 cup cooked chicken2 tbsp flour3 tbsp lemon juice1/2 cup finely diced carrots1 small onion2 tbsp Promise stick margarine3 large eggsSalt & Pepper to taste
In large pan, combine chicken broth, rice, carrots, celery, and onion. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Stir in chicken. Remove from heat and set aside.
In small pan, melt butter and stir in the flour. Cook for 1 minute, stirring constantly. Gradually add in to the broth mixture and cook until thickened, stirring constantly.
In small bowl, bead eggs until frothy. Beat in lemon juice and 2 cups of thickened broth mixture. Slowly add egg mixture to broth mixture in large pan, stirring constantly. Heat gently until soup thickens enough to coat spoon. DO NOT BOIL!
Number of Servings: 10
Recipe submitted by SparkPeople user KEYJO83.
In small pan, melt butter and stir in the flour. Cook for 1 minute, stirring constantly. Gradually add in to the broth mixture and cook until thickened, stirring constantly.
In small bowl, bead eggs until frothy. Beat in lemon juice and 2 cups of thickened broth mixture. Slowly add egg mixture to broth mixture in large pan, stirring constantly. Heat gently until soup thickens enough to coat spoon. DO NOT BOIL!
Number of Servings: 10
Recipe submitted by SparkPeople user KEYJO83.
Nutritional Info Amount Per Serving
- Calories: 111.0
- Total Fat: 4.8 g
- Cholesterol: 85.8 mg
- Sodium: 645.9 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.5 g
- Protein: 8.4 g
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