Bring stock to boil and add rice, bay leaf, lemon zest, chicken and salt. Reduce to medium and cook 30 minutes until rice is soft and chicken is cooked. Remove lemon zests and bay leaf.
Turn soup to low. Mix eggs and yolks with lemon zest and slowly pour into soup. Add red pepper and scallions.
Per Serving (excluding unknown items): 1787 Calories; 75g Fat (41.0% calories from fat); 151g Protein; 91g Carbohydrate; 3g Dietary Fiber; 1170mg Cholesterol; 20874mg Sodium. Exchanges: 5 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
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|Serving Size: 1 Serving (845g)|
|Recipe Makes: 8|
|Calories from Fat: 217 (33%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 835.2mg||257 %|
|Sodium 944.9mg||33 %|
|Potassium 1279.2mg||34 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 24.5g|
|Protein 80.5g||115 %|
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Calories per serving: 657
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