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Suggest a better descriptionMake chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately.
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Serving Size: 1 Serving (527g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 390 | ||
Calories from Fat: 156 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 705mg | 217 % | |
Sodium 1471.8mg | 51 % | |
Potassium 371.5mg | 10 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 33g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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