Directions:
- Bring the broth to a boil in a large saucepan. Reduce the heat and add the chicken breast with half the zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then thinly slice.
- Return the broth to a boil and add the rice. Reduce the heat to a simmer and cook for 20 minutes, until the rice is tender. Return the chicken to the soup and simmer.
- Whisk the remaining zest, lemon juice, and egg yolks in a small bowl. Gradually add about 1 cup of hot soup to the lemon juice mixture. Very slowly stir this mixture into the simmering soup, continuing to stir until the soup thickens.
- Stir in the mint, oregano, parsley, and pepper. Season to taste with salt and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.81 Kcal (405 kJ) | ||
| Calories from fat | 33.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 116.21mg | 39% | |
| Sodium | 1024.15mg | 43% | |
| Potassium | 381.99mg | 8% | |
| Total Carbs | 2.48g | 1% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 11.29g | 23% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.5mg | 86% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 29.99 Kcal (126 kJ) | ||
| Calories from fat | 10.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 6% | |
|---|---|---|---|
| Cholesterol | 36mg | 39% | |
| Sodium | 317.26mg | 43% | |
| Potassium | 118.33mg | 8% | |
| Total Carbs | 0.77g | 1% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 3.5g | 23% | |
| Vitamin C | 8.4mg | 45% | |
| Iron | 4.8mg | 86% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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