This comforting soup is packed with protein and clocks in at less than 400 calories per serving. Source: Everyday Food, January/February 2010. Total time: 45 minutes. Prep: 15 minutes. Servings: 4. Ingredients: 7 cups low-sodium chicken broth, 3/4 pound boneless, skinless chicken (1 large breast), 1 cup long-grain white rice, 3 large eggs, 1/3 cup fresh lemon juice (from 2 lemons), coarse salt and ground pepper, chopped fresh dill, for serving. Directions: 1. Combine broth and chicken in a medium pot. Bring to a gentle simmer over medium heat. Reduce heat slightly so liquid is moving but not boiling. Cook chicken until cooked through, about 15 minutes. Transfer chicken to a plate and let cool enough to handle. Shred into small pieces. 2. Bring broth to a gentle simmer. Add rice and cook until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy. Whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.
27.04.2023 @ 06:16
This comforting soup is packed with protein and clocks in at less than 400 calories per serving. Source: Everyday Food, January/February 2010. Total time: 45 minutes. Prep: 15 minutes. Servings: 4. Ingredients: 7 cups low-sodium chicken broth, 3/4 pound boneless, skinless chicken (1 large breast), 1 cup long-grain white rice, 3 large eggs, 1/3 cup fresh lemon juice (from 2 lemons), coarse salt and ground pepper, chopped fresh dill, for serving. Directions: 1. Combine broth and chicken in a medium pot. Bring to a gentle simmer over medium heat. Reduce heat slightly so liquid is moving but not boiling. Cook chicken until cooked through, about 15 minutes. Transfer chicken to a plate and let cool enough to handle. Shred into small pieces. 2. Bring broth to a gentle simmer. Add rice and cook until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy. Whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.