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
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
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.
