Soup

Egg, Lemon, Chicken Soup is for Soup.

Egg, Lemon, Chicken Soup takes 15 minutes to prepare.

Egg, Lemon, Chicken Soup takes 180 minutes to cook.

Egg, Lemon, Chicken Soup makes 7 servings.

The ingredients for Egg, Lemon, Chicken Soup are:

one 3 pound chicken
2 T olive oil
1 yellow onion chopped
1 bay leaf
1-2 carrots
1 small leek
2/3 cup brown jasmine rice
1/2 cup lemon juice
2 eggs
1T salt
1t black pepper, ground

Here is how you make Egg, Lemon, Chicken Soup:

boil whole chicken in just enough water to cover itmeanwhile saute the onion in the oil until clear and set aside.When meat slide off the bone take chicken out and let it cool.Skim fat off the top of the broth.Add onion, carrot and leeks to the broth and simmer for about an hour.Meanwhile pull the meat off the chicken.Remove the carrot and leek from the broth and add the rice.Cook rice in the broth until done and turn off the heat.Add the pulled chicken back into the broth.Add more water if necessary.In a bowl beat the eggs with the lemon juice. Slowly combine about 2 cups warm broth with the lemon mixture while whisking, then add this mixture into the soup. Stir.Add salt and pepper.Serving Size: makes about 7 2-cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user PRAIRIEGIRL44.

The nutritional information for Egg, Lemon, Chicken Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 274.6

• Total Fat: 15.4 g
• Cholesterol: 129.9 mg
• Sodium: 1,098.2 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 1.2 g
• Protein: 24.3 g

The dietary needs meet for Egg, Lemon, Chicken Soup is Gluten Free