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Chicken Rice Lemon Egg Soup

Ingredients
  Chicken broth 1 Cup (16 tbs)
  Spanish rice 1 Cup (16 tbs)
  Lemons juice 2
  Eggs 2 , beaten
Directions

Make pure chicken broth by boiling a 4- to 5-pound hen.
Add rice to stock; let boil for 15 minutes or until rice is tender.
Remove from fire.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 809 Calories from Fat 89

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3380.7 mg140.9%

Total Carbohydrates 153 g50.9%

Dietary Fiber 5.7 g22.7%

Sugars 9.8 g

Protein 27 g54.3%

Vitamin A 31.1% Vitamin C 180.3%

Calcium 11.3% Iron 10.4%

*Based on a 2000 Calorie diet

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Chicken Rice Lemon Egg Soup Recipe