Chicken and Rice Soup With Lemon Recipe

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Ingredients:

Serving

3/4 lb boneless, skinless chicken breast
chopped fresh dill , for serving
coarse salt and ground pepper
3 large eggs
1/3 cup fresh lemon juice (from 2 lemons)
1 cup long grain white rice
7 cup low sodium chicken broth or water

Directions:

In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite size pieces.
Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	213.69 Kcal (895 kJ)
Calories from fat	94.51 Kcal
		% Daily Value*
Total Fat	10.5g	16%
Cholesterol	189.67mg	63%
Sodium	454.1mg	19%
Potassium	673.47mg	14%
Total Carbs	5.98g	2%
Sugars	0.6g	2%
Protein	30.28g	61%
Vitamin C	7.9mg	13%
Iron	0.8mg	4%
Calcium	42.4mg	4%

Amount Per 100 g
Calories	37.98 Kcal (159 kJ)
Calories from fat	16.8 Kcal
		% Daily Value*
Total Fat	1.87g	16%
Cholesterol	33.71mg	63%
Sodium	80.71mg	19%
Potassium	119.69mg	14%
Total Carbs	1.06g	2%
Sugars	0.11g	2%
Protein	5.38g	61%
Vitamin C	1.4mg	13%
Iron	0.1mg	4%
Calcium	7.5mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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