Directions:
- Combine lemon juice, chicken broth, and pepper in saucepan.
- Bring to a boil, then add rice & carrot.
- Reduce heat & cover. Simmer for 25 minutes.
- Remove saucepan from heat.
- Take 1/2 cup of the soup and slowly whisk into the egg yolks.
- Stir the soup/egg yolk mixture back into the soup.
- Add the chopped chicken and parsley to soup.
- MAKE SURE YOU DO NOT LET THE SOUP COME TO A BOIL ONCE THE EGGS ARE ADDED OR THEY WILL CURDLE!
- Serve & Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.67 Kcal (748 kJ) | ||
| Calories from fat | 74.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 13% | |
|---|---|---|---|
| Cholesterol | 94.56mg | 32% | |
| Sodium | 1054.3mg | 44% | |
| Potassium | 347.79mg | 7% | |
| Total Carbs | 15.58g | 5% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55.52 Kcal (232 kJ) | ||
| Calories from fat | 23.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 13% | |
|---|---|---|---|
| Cholesterol | 29.38mg | 32% | |
| Sodium | 327.59mg | 44% | |
| Potassium | 108.06mg | 7% | |
| Total Carbs | 4.84g | 5% | |
| Sugars | 0.26g | 3% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 2.56g | 16% | |
| Vitamin C | 7.2mg | 38% | |
| Iron | 0.4mg | 7% | |
| Calcium | 11.5mg | 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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