Combine broth and chicken in large saucepan and bring to a boil. Reduce heat and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. When cook enough to handle, shred chicken or cut into bite-size pieces. Reserve broth.
Whisk together eggs and lemon juice in a medium bowl until frothy; gradually whisk in 1 cup hot broth.
Add spinach to broth and bring to boil. Reduce heat to low; slowly add egg mixture, stirring constantly in circular motion. Cook, whisking constantly until soup is thickened, about 3 minutes. Do not boil!
Stir in chicken, rice, and pepper; cook until heated through, about 3 minutes.
1 serving--about 2 cups=6 WW PointsPlus
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|Serving Size: 1 Serving (1505g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1719 (59%)|
|Amt Per Serving||% DV|
|Total Fat 191g||255 %|
|Saturated Fat 54.7g||273 %|
|Monounsaturated Fat 78.7g|
|Polyunsanturated Fat 40.6g|
|Cholesterol 1164.4mg||358 %|
|Sodium 1018.1mg||35 %|
|Potassium 2812.4mg||74 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 28.3g|
|Protein 252.4g||361 %|
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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: 2915
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