Directions:
- Place chicken broth and chicken in saucepan. Cover and bring to a boil. Poach chicken until barely cooked through. Shred.
- Return chicken to broth and add rice.
- In small bowl dissolve cornstarch in 1/4 cup water. Whisk in eggs, lemon juice and oregano.
- Remove about 1 cup broth from saucepan and whisk into egg mixture. Return to saucepan and stir well.
- Heat until broth is thickened and creamy. Season to taste with salt and pepper. Serve garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.04 Kcal (1072 kJ) | ||
| Calories from fat | 71.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 233.3mg | 78% | |
| Sodium | 1784.49mg | 74% | |
| Potassium | 723.64mg | 15% | |
| Total Carbs | 12.37g | 4% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 31.15g | 62% | |
| Vitamin C | 31.8mg | 53% | |
| Iron | 1.5mg | 9% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 46.8 Kcal (196 kJ) | ||
| Calories from fat | 13.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 12% | |
|---|---|---|---|
| Cholesterol | 42.65mg | 78% | |
| Sodium | 326.2mg | 74% | |
| Potassium | 132.28mg | 15% | |
| Total Carbs | 2.26g | 4% | |
| Sugars | 0.16g | 3% | |
| Dietary Fiber | 0.25g | 6% | |
| Protein | 5.69g | 62% | |
| Vitamin C | 5.8mg | 53% | |
| Iron | 0.3mg | 9% | |
| Calcium | 10.5mg | 6% | |
* 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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