Chicken Soup With Egg And Lemon Broth Recipe

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Chicken Soup With Egg And Lemon Broth
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Ingredients:

Directions:

  1. Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.
  2. Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup to egg-lemon mixture, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with dill or the parsley, season with salt and pepper and serve
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 227.5 Kcal (952 kJ)
Calories from fat 84.11 Kcal
% Daily Value*
Total Fat 9.35g 14%
Cholesterol 151.46mg 50%
Sodium 820.72mg 34%
Potassium 756.29mg 16%
Total Carbs 7.76g 3%
Sugars 1.78g 7%
Dietary Fiber 0.74g 3%
Protein 33.97g 68%
Vitamin C 8.2mg 14%
Vitamin A 0.1mg 4%
Iron 0.5mg 3%
Calcium 41.6mg 4%
Amount Per 100 g
Calories 41.64 Kcal (174 kJ)
Calories from fat 15.4 Kcal
% Daily Value*
Total Fat 1.71g 14%
Cholesterol 27.72mg 50%
Sodium 150.23mg 34%
Potassium 138.43mg 16%
Total Carbs 1.42g 3%
Sugars 0.33g 7%
Dietary Fiber 0.14g 3%
Protein 6.22g 68%
Vitamin C 1.5mg 14%
Iron 0.1mg 3%
Calcium 7.6mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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