Directions:
- Place chicken stock and carrot in a large saucepan and bring to the boil over a high heat. Add risoni and cook for 11 minutes
- Remove from heat and stir through lemon juice and parsley. Season with salt and pepper.
- Ladle a little of the hot soup onto beaten egg and whisk. Gradually whisk the egg back into the hot soup. Serve immediately with toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.26 Kcal (570 kJ) | ||
| Calories from fat | 32.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 6% | |
|---|---|---|---|
| Cholesterol | 48.12mg | 16% | |
| Sodium | 369.57mg | 15% | |
| Potassium | 323.83mg | 7% | |
| Total Carbs | 17.24g | 6% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 48.44 Kcal (203 kJ) | ||
| Calories from fat | 11.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 6% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 16% | |
| Sodium | 131.39mg | 15% | |
| Potassium | 115.13mg | 7% | |
| Total Carbs | 6.13g | 6% | |
| Sugars | 2.11g | 24% | |
| Dietary Fiber | 0.27g | 3% | |
| Protein | 3.44g | 19% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.7mg | 2% | |
* 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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