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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, bring the broth, water and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. | 2. Remove the chicken from the pot; when they are cool enough to handle, cut them into bite-sized pieces. | 3. Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce heat to low. | 4. In a bowl, beat the eggs, lemon juice and the remaining salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. | 5. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer or it may curdle. Return the chicken to the pot and stir in the peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1 1/2	1/2		117.18	2.835	16.7076	3.9312
water	2	cups		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
grain rice	1/2	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
pea	1/2	cup	thawed	20.58	3.6995	1.3719999999999999	0.098

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.