Chicken Soup with Rice and Lemon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 5.91 g | (6 %) | ||
| Fat | 2.81 g | (2 %) | ||
| Carbohydrates | 32.2 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.58 g | (15 %) |
| Vitamin A | 757.62 mg | (94,703 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.27 mg | (19 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 0.39 mg | (3 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 39.07 μg | (13 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 2.65 μg | (6 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 9.97 mg | (10 %) | ||
| Potassium | 171.71 mg | (4 %) | ||
| Calcium | 48.61 mg | (5 %) | ||
| Magnesium | 9.89 mg | (3 %) | ||
| Iron | 1.05 mg | (7 %) | ||
| Iodine | 27.9 μg | (14 %) | ||
| Zinc | 0.16 mg | (2 %) | ||
| Saturated fatty acids | 0.48 g | |||
| Cholesterol | 77 mg |
Ingredients
Preparation steps
Peel and finely dice onions, garlic and carrots. Trim and finely dice celery. Rinse chicken under cold, running water on the inside and outside. Place chicken in a saucepan and add water to cover. Bring to a boil and skim any resulting foam. Add the diced vegetables and the bay leaf and season with salt and pepper.
Bring to a boil again, cover and simmer until meat is tender, about 1 1/2 hours. Strain through a sieve, reserving the broth. Place rice in the broth and cook according to package directions. Remove meat from the bones, cut into bite-sized pieces and add to the broth. Season with salt and pepper.
Remove soup from the heat. Beat eggs and lemon juice until smooth. Gradually, whisk 1-2 ladlefuls of broth into egg and lemon mixture. Whisk mixture back into the soup until incorporated. Do not boil again. Season with salt and pepper and serve immediately.
