Directions:
- In a large pot combine the chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion, celery and black pepper; bring to a boil.
- Reduce heat to low and simmer 30 minutes, stirring occasionally.
- In a bowl whisk the very soft butter with flour until smooth.
- While the soup is simmering gradually add to the broth stirring/whisking constantly; then simmer for about 10 minutes.
- Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour.
- Gradually add a little of the hot soup into the egg yolks whisking/stirring constantly.
- Return the egg mixture back into the pot and heat through, stirring constantly.
- Season with salt to taste.
- Add in the cooked rice and chicken then heat through.
- Ladle into bowls and top each bowl with 1 or 2 lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.18 Kcal (1181 kJ) | ||
| Calories from fat | 154.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.19g | 26% | |
|---|---|---|---|
| Cholesterol | 140.09mg | 47% | |
| Sodium | 1298.74mg | 54% | |
| Potassium | 402.86mg | 9% | |
| Total Carbs | 16.91g | 6% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 13.93g | 28% | |
| Vitamin C | 17mg | 28% | |
| Iron | 1.5mg | 9% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.38 Kcal (378 kJ) | ||
| Calories from fat | 49.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 26% | |
|---|---|---|---|
| Cholesterol | 44.87mg | 47% | |
| Sodium | 415.97mg | 54% | |
| Potassium | 129.03mg | 9% | |
| Total Carbs | 5.42g | 6% | |
| Sugars | 0.24g | 3% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 4.46g | 28% | |
| Vitamin C | 5.4mg | 28% | |
| Iron | 0.5mg | 9% | |
| Calcium | 18.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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