This is the perfect alternative to chicken noodle soup on cold icky days. The lemon livens it up and despite the blues ~ makes you feel a lil bit more alive by the end of the bowl. I really, really, really, like this soup and can see myself making it often. It could be the perfect quick lunch with leftover rice.
from: mothering.com
30 Minutes to Prepare and Cook
6 1-cup servings
INGREDIENTS
8 c. chicken broth
1/2 c. white long grain rice
3 eggs
1 lemon
salt ~ to taste
DIRECTIONS
-Heat 8 cups of chicken broth till its at a rolling boil
-add rice and turn to low
-let simmer approx 20 min or until rice is done
-in a seperate bowl beat the 3 eggs
-remove broth from heat
-wisk in beaten eggs
-roll lemon on counter to get it juicy and add the juice from 1 lemon to the soup ~ be careful to avoid the seeds
-salt to taste
Number of Servings: 6
NUTRITIONAL INFORMATION
Servings Per Recipe: 6
Amount Per Serving: 1 c
Calories: 160.1
Total Fat: 6.0 g
Cholesterol: 109.6 mg
Sodium: 2,153.1 mg
Total Carbs: 7.2 g
Dietary Fiber: 0.1 g
Protein: 18.3 g
caluclated from from sparkpeople.com
1 comment:
I can vouch this is yummy...and just the thing a sicky needs to get better. :-) the addition of brown rice (not in recipe) added a nice nutty addition. Thanks for making me better.
gluten free hubby
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