Rice and Egg Soup Recipe

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Rice and Egg Soup
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Ingredients:

Directions:

  1. In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
  2. Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl.
  3. Beat well with a fork. (20 seconds).
  4. Remove the lid and circulate the broth with a fork to create a whirlpool effect.
  5. Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the whirlpool. .
  6. Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
  7. Season to taste with salt and fresh ground pepper.
  8. Ladle into bowls.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.28 Kcal (671 kJ)
Calories from fat 45 Kcal
% Daily Value*
Total Fat 5g 8%
Cholesterol 186mg 62%
Sodium 931.69mg 39%
Potassium 277.74mg 6%
Total Carbs 17.09g 6%
Protein 8.28g 17%
Vitamin C 16.5mg 27%
Iron 1.6mg 9%
Calcium 48mg 5%
Amount Per 100 g
Calories 46.56 Kcal (195 kJ)
Calories from fat 13.07 Kcal
% Daily Value*
Total Fat 1.45g 8%
Cholesterol 54.03mg 62%
Sodium 270.64mg 39%
Potassium 80.68mg 6%
Total Carbs 4.96g 6%
Protein 2.4g 17%
Vitamin C 4.8mg 27%
Iron 0.5mg 9%
Calcium 14mg 5%

* 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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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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