Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories272.1 kcal (14%)
Total Fat10.2 g (15%)
Carbs21.6 g (8%)
Sugars1.7 g (2%)
Protein22 g (44%)
Sodium1478.5 mg (74%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Add all vegetables to a pot of water with salt, let that come to a boil. Once it’s boiling add chicken. Reduce heat to medium and let sit for 40 minutes. After 40 minutes take out the whole veggies/chicken. Shred the chicken. Put whole veggies in a blender with some broth. Blend and pour it back into the soup pot. Add the rice let it cook. Once cooked take soup off heat. In a separate bowl add the yolks, zest, and lemon juice and whisk. Slowly start adding in broth from soup and whisk until the eggs come up to temperature. Now add the mixture back into the soup pot with the shredded chicken and parsley.
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