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Ingredientes
- 2 chicken breasts
- 2 sm. onions, cut in pcs
- 2 stalks celery, cut in pcs
- 2 carrots, cut in pcs
- 2 quart. water
- 1/4 c. rice
- 1 egg, separated
- 4 teaspoon lemon juice
Direcciones
- Wash chicken, combine in pan with onions, celery, carrots, and water. Bring to boil and skim off top. Cook over low heat for 2 hrs; strain out liquid and return to pan. Add in rice to stock and cook for 15 min. Beat egg whites till stiff; add in broken yolk and slowly mix. Add in lemon juice to egg, beating continuously. Then add in 2 c. of the warm broth. Don't stop beating. (Continuous beating is the secret to prevent curdling of this soup.) Mix well, add in egg and broth mix to remaining broth and rice. Heat mix but don't allow it to boil. Garnish with thinly sliced lemons. Makes 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1294g | |
| Recipe makes 2 servings | |
| Calories 411 | |
| Calories from Fat 139 | 34% |
| Total Fat 15.47g | 19% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 182mg | 61% |
| Sodium 226mg | 9% |
| Potassium 733mg | 21% |
| Total Carbs 31.68g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.34g | 4% |
| Protein 34.92g | 56% |
