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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 1/2 cups reduced-sodium fat-free chicken broth |
1/4 cup long-grain rice |
2 cloves garlic, minced |
1/4-1/3 cup fresh lemon juice |
1 egg, lightly beaten |
2 tablespoons finely chopped parsley |
salt |
white pepper, to taste |
Directions:
1. Heat broth to boiling in medium saucepan; stir in rice and garlic.
2. Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
3. Reduce heat to low.
4. Mix lemon juice and egg; slowly stir mixture into soup.
5. Stir in parsley; season to taste with salt and white pepper.
6. Pour soup into bowls.
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