Directions:
- Bring chicken broth and rice to boil in large saucepan. Simmer until rice is fully cooked about 10-15 minutes.
- When rice is cooked, add the lemon juice. Add some of the broth to the eggs, one tablespoon at a time to bring the temperature of the eggs up. If you add the eggs directly, they will curdle.
- Once the eggs are warmed up with broth, drizzle into the soup while it simmers.
- You can add dill at this time if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 605.03 Kcal (2533 kJ) | ||
| Calories from fat | 129.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.4g | 22% | |
|---|---|---|---|
| Cholesterol | 337.94mg | 113% | |
| Sodium | 4479.1mg | 187% | |
| Potassium | 1249.09mg | 27% | |
| Total Carbs | 83.75g | 28% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 19.03g | 38% | |
| Vitamin C | 106.2mg | 177% | |
| Iron | 5.1mg | 29% | |
| Calcium | 163.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 41.56 Kcal (174 kJ) | ||
| Calories from fat | 8.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 22% | |
|---|---|---|---|
| Cholesterol | 23.22mg | 113% | |
| Sodium | 307.7mg | 187% | |
| Potassium | 85.81mg | 27% | |
| Total Carbs | 5.75g | 28% | |
| Sugars | 0.21g | 12% | |
| Dietary Fiber | 0.07g | 4% | |
| Protein | 1.31g | 38% | |
| Vitamin C | 7.3mg | 177% | |
| Iron | 0.4mg | 29% | |
| Calcium | 11.3mg | 16% | |
* 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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