Egg, Lemon, Chicken Soup
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Egg, Lemon, Chicken Soup calories by ingredient
Introduction
This soup is my go to soup when I have a cold. With each bite I feel a little better. This soup is my go to soup when I have a cold. With each bite I feel a little better.Number of Servings: 7
Ingredients
-
one 3 pound chicken
2 T olive oil
1 yellow onion chopped
1 bay leaf
1-2 carrots
1 small leek
2/3 cup brown jasmine rice
1/2 cup lemon juice
2 eggs
1T salt
1t black pepper, ground
Tips
It's important to incorporate the eggs slowly to the warm broth while whisking or it wont blend well.
Never boil the final soup or the egg will separate and it will loose it's luscious creaminess.
Directions
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.