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Add a photoThis first time I had this soup at Kokoras in Seattle, it was hurt your teeth acidic, but I couldn't stop eating it! This recipe is a little milder on the lemon, which I appreciated, but if you want feel free to up it! Absolutely delicious!!!!
Raciónes: 12
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Ingredientes
- 1 rotisserie chicken, picked clean and the meat shredded
- 2- 32 oz containers of chicken stock
- 2 chicken bullion cubes
- 1 1/2 c white rice
- 4 eggs, separated
- 3 lemons
- parlsey
- salt
- pepper
Direcciones
- In a large pot, heat the stock and bullion together.
- When the bullion is mostly dissolved, add the rice and cook about 8 minutes. Until it's almost done. It will keep cooking later so don't overcook.
- While the rice is simmering, beat the egg whites until it holds stiff peaks.
- Stir in the yolks and juice of the 3 lemons.
- When the rice is cooked to the almost done point, take a ladle full and temper it into the eggs.
- Make sure to stir constantly to ensure your eggs don't scramble.
- After 3 or so ladles, add the egg mixtures back into the pot.
- Stir in the chicken and simmer until the rice is fully cooked and the chicken is hot.
- Stir in the parsley and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 112 | |
| Calories from Fat 16 | 14% |
| Total Fat 1.75g | 2% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 88mg | 4% |
| Potassium 90mg | 3% |
| Total Carbs 19.48g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.33g | 0% |
| Protein 4.14g | 7% |
