Rating: 4 stars
128 Ratings
  • 5 star values: 34
  • 4 star values: 50
  • 3 star values: 31
  • 2 star values: 6
  • 1 star values: 7

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Credit: William Meppem

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the broth and the rice in a large saucepan and bring to a boil.

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  • Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.

  • Add the chicken. Remove the soup from heat and cover.

  • Whisk the eggs and lemon juice in a medium bowl until frothy.

  • Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.

  • Ladle soup into bowls. Serve immediately with a slice of lemon.

Nutrition Facts

calcium 47mg; 314 calories; carbohydrates 36g; cholesterol 145mg; fat 7g; fiber 1g; iron 3mg; protein 28mg; saturated fat 2g; sodium 178mg.
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