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Ingredientes
- 8 c. chicken broth
- 1/2 c. lemon juice plus
- 1 Tbsp. lemon juice
- 1/2 c. shredded carrot
- 1/2 c. minced onion
- 1/2 c. minced celery
- 6 Tbsp. concentrated chicken base Freshly-grnd black pepper
- 1/4 c. butter room temperature
- 1/4 c. all-purpose flour
- 8 x egg yolks room temperature
- 1 c. long-grain rice cooked
- 1 c. cooked chicken diced
Direcciones
- Combine broth, lemon juice, carrot, onion, celebery, base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially and simmer till tender, about 20 min.
- Blend butter and flour in shallow bowl till smooth. Using back of fork, scrape butter mix into warm soup a little at a time, stirring well after each addition. Simmer 10 min, stirring frequently.
- Meanwhile, beat yolks in large bowl of electric mix on high speed till light and lemon colored. Reduce speed and gradually fold in some of the warm soup. Return mix to saucepan and cook till heated through. Stir in rice and chicken.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 108 | 51% |
| Total Fat 12.2g | 15% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 585mg | 24% |
| Potassium 391mg | 11% |
| Total Carbs 15.13g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.19g | 1% |
| Protein 9.75g | 16% |
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