A quick and simple version of Greek egg and lemon soup
Source: Harris Demetre
Boil 2/3 cup rice in large can of chicken broth. Boil for 15 min.
Slowly add some boiling broth to a mixture of 3 eggs and 1/3 cup of lemon juice, stirring constantly.
Slowly add the egg mixture to the pot.
Add chicken meat.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 131 | ||
Calories from Fat: 13 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 19.7mg | 6 % | |
Sodium 84.4mg | 3 % | |
Potassium 183.1mg | 5 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 19.7g | ||
Protein 8.8g | 13 % | |
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: 131
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