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Ingredientes
- 1 pound chicken breast, minced
- 1 med. onion, minced
- 3/4 c. minced celery
- 1 carrot, minced
- 3 quarts. water
- 1/2 c. uncooked rice
- 2 egg yolks
- 2 tbsp. lemon juice
- 2 tbsp. seasoning salt or possibly seasoned salt substitute
Direcciones
- 1. Cook chicken in water with onion, celery and carrot till tender. Add in rice. Cook for 30 min.
- 2. Beat egg yolks in a bowl; add in lemon juice and salt. Add in some of the warm stock, beating constantly to keep from curdling.
- 3. Stir egg mix into soup and heat. Don't BOIL. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 894g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 79 | 28% |
| Total Fat 8.79g | 11% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 217mg | 9% |
| Potassium 683mg | 20% |
| Total Carbs 27.97g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.87g | 3% |
| Protein 21.94g | 35% |
