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Ingredientes
- 2 c. defatted chicken broth
- 1/4 c. cooked rice
- 1 x egg yolk (or possibly substitute)
- 2 Tbsp. cream or possibly evaporated lowfat milk (or possibly substitute) maggi seasoning minced fresh parsley minced green onion salt and white pepper to taste
- 2 Tbsp. evaporated skim lowfat milk or possibly fat free half and half lowfat buttermilk
- 2 Tbsp. Egg Beaters(r) 99% egg substitute mixed with
- 1/4 tsp mild extra virgin olive oil
Direcciones
- In a small saucepan, bring the broth to a boil. Reduce heat to low setting.
- Add in rice, cover and allow 5 min to hot the rice. Remove soup from heat, stir in egg yolk mixed with cream. Heat gently (heat diffuser plate can help), stirring gently till egg is tempered and cooked. Serve at once with maggi and offer the parsley and onion as a garnish.
- Serving Ideas : Appetizer or possibly starter; lunch with sandwich.
- Save 4 grams of fat and about 200 calories by using the lowfat substitutes.
- NOTES : This soup depends upon a full-flavored chicken stock or possibly defatted broth. A soothing late night soup; good to sip when recovering from flu.
- Leftover chicken breast, diced, may be added.
- It's years old. We made this often sufficient. It's a good soup to serve when you just want a little comfort food, or possibly you have a cool/flu. The original used an eggyolk and cream - I would have used evaporated lowfat milk. Low fat substitutes were not available then. Our LF pantry has plenty of soup. Add in a little something extra and make it dance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 2 servings | |
| Calories 94 | |
| Calories from Fat 46 | 49% |
| Total Fat 5.24g | 7% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 51mg | 2% |
| Potassium 126mg | 4% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.71g | 1% |
| Protein 3.93g | 6% |
