Recipe Category:

Published:  2013 - 03 - 08

Nutritive Information:   

• Calories: 185.46cal

• protein: 14.39g

• Fat: 6.75g

• Fiber: 0.63g

• Cholesterol: 110.51mg

• Vitamin A: 378.09 RE

• Thiamine: 0.14mg

• Riboflavin: 0.23g

• Niacin: 5.10mg

• Vitamin B6: 0.26mg

• Vit. B12: 0.47mcg

• Folate: 22.04mcg

• Sodium: 314.65mg

• Potassium: 333.80mg

• Iron: 1.81mg

• Zinc: 1.10mg

Instructions:

• Chop carrots and celery. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat. Cover; simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove from heat.  

• In small saucepan, melt margarine. Stir in flour. Cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly.  

• In small bowl, beat eggs until foamy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture, in large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently. Do not boil. Salt and pepper to taste. Garnish with parsley.  

Serves: 6

Ingredients:

• Chicken Bouillon 1 packet , instant

• Chicken Broth 5-6 cups, and low sodium

• Rice white long-grain uncooked 1 cup

• Carrot, 1 medium

• Celery 1 piece , 1 stalk

• Onion raw 1/4 cup

• Chicken diced- 1 cup

• Margarine Low sodium 1-1/2 Tablespoons

• all Purpose flour 1-1/2 Tablespoons

• Large Egg 2-3
• Lemon juice 2-3 Tablespoons

• Parsley, chopped 1-1/2 Tablespoons

• Salt 1 teaspoon

• Pepper 1 teaspoon

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