Directions:
- Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Cover pan and let simmer for 45 minutes. Remove chicken and parsley.
- Cut meat into cubes and discard parsley. Set aside.
- Add rice to broth and cook for 10 minutes.
- Beat the eggs in a small bowl.
- Mix cold water with cornstarch.
- Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.92 Kcal (2340 kJ) | ||
| Calories from fat | 320.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.59g | 55% | |
|---|---|---|---|
| Cholesterol | 258.64mg | 86% | |
| Sodium | 574.95mg | 24% | |
| Potassium | 512.04mg | 11% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 43.85g | 88% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 3.2mg | 18% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 90.85 Kcal (380 kJ) | ||
| Calories from fat | 52.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 55% | |
|---|---|---|---|
| Cholesterol | 42.04mg | 86% | |
| Sodium | 93.46mg | 24% | |
| Potassium | 83.23mg | 11% | |
| Total Carbs | 2.08g | 4% | |
| Sugars | 0.21g | 5% | |
| Dietary Fiber | 0.17g | 4% | |
| Protein | 7.13g | 88% | |
| Vitamin C | 3mg | 31% | |
| Iron | 0.5mg | 18% | |
| Calcium | 12.4mg | 8% | |
* 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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