Soup
| 6 | cups chicken broth |
| 1 | cup rice |
| 1 | cup of cooked chicken breast |
| 3 | large eggs |
| 3 | tbsp lemon juice |
| 1/4 | tbsp. of chopped fresh dill |
| 1 | Salt and pepper to taste |
- Boil 6 cups of broth and add one cup of rice. Add salt and pepper to taste. Whe rice is cooked, lower heat to simmer. In a mixing bowl, put 3 eggs and the juice of one lemon beat well. In small saucepan, melt butter. Stir in flour. cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in broth mixture stirring constantly. Add the chicken and the fresh dill. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture stirring constantly but slowly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil.
- Serves 8 to 10 people
Soup
| Nutrition Facts | ||||||
Serving Size 218.0g |
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Amount Per Serving |
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Calories 152 Calories from Fat
29 |
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% Daily Value* |
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Total Fat
3.2g 5%
|
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Saturated Fat
0.9g 4%
|
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Trans Fat
0.0g |
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Cholesterol
84mg 28%
|
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Sodium
545mg 23%
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Total Carbohydrates
17.6g 6%
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Dietary Fiber
0.3g 1%
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Sugars
0.2g |
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Protein
11.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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