Make with rotisserie chicken to save time
Source: myreceipes.com
Step 1
Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
Step 2
Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 165 | ||
Calories from Fat: 71 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 114.8mg | 35 % | |
Sodium 778.5mg | 27 % | |
Potassium 439.8mg | 12 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 11.6g | ||
Protein 11.3g | 16 % | |
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: 165
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