Ingredients
2 cups low-salt chicken broth
1 cup water
3 tablespoons fresh lemon juice
2 large eggs, lightly beaten
1 cup hot cooked long-grain rice
1/2 teaspoon salt
1/8 teaspoon white pepper
6 lemon slices
Preparation
Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.
Yield
6 servings (serving size: 2/3 cups)
Nutritional Information
CALORIES 74(27% from fat); FAT 2.2g (sat 0.8g,mono 0.6g,poly 0.2g); PROTEIN 3.8g; CHOLESTEROL 72mg; CALCIUM 18mg; SODIUM 252mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 9.6g