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Ingredientes
- 3 c. White Chicken Stock see * Note (or possibly 1 1/2 c. frzn concentrated plus 1 1/2 c. water)
- 3/4 c. Cooked white or possibly brown rice
- 1/2 c. Shredded cooked chicken see * Note Salt to taste Freshly-grnd black pepper to taste
- 10 x White mushrooms wiped clean, trimmed and sliced thin
- 3 x Scallions sliced thin
- 1 x Egg yolk Juice of 1 lime Chopped fresh herbs (whatever herbs you have around)
Direcciones
- Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add in sliced mushrooms and simmer 3 min. Add in scallions and simmer 1 minute.
- Whisk together egg yolk and lime juice in small bowl. Ladle some warm soup into bowl containing egg yolk mix while whisking constantly. Stir this tempered egg mix into pot and simmer 1 more minute till soup thickens. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 2 servings | |
| Calories 118 | |
| Calories from Fat 58 | 49% |
| Total Fat 6.45g | 8% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 592mg | 25% |
| Potassium 420mg | 12% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.5g | 0% |
| Protein 11.42g | 18% |
