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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. | 2. Bring to a boil. | 3. Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender. | 4. Stir in chicken. | 5. Remove from heat. | 6. Then, in a small saucepan, melt butter and stir in flour until smooth. | 7. Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly. | 8. In a small bowl, beat the eggs until frothy. | 9. Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup. | 10. Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs. | 11. Heat gently until soup thickens enough to coat a spoon-- do not boil! | 12. Add salt and pepper to taste, garnish with lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
chicken bouillon cube	1			-	-	-	-
rice	1/3	cup	uncooked	234.0	51.571000000000005	4.2965	0.377
carrot	1/3	cup	diced	17.4933	4.0875	0.3968	0.1024
celery	1/3	cup	chopped	5.3867	0.9999	0.2323	0.0572
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
chicken	1	cup	cubed cooked	334.6	0.0	38.22	19.04
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
egg	3			214.5	1.08	18.84	14.265
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt pepper				-	-	-	-
lemon				-	-	-	-
green onion			sliced	-	-	-	-

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