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Egg and Lemon Soup
- prep: 30 min
- cook: 0 hr
- total: 30 min
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This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
Ingredients
- 6 cups reduced-sodium canned chicken broth
- 1/2 cup rice
- 4 eggs
- 1/4 cup fresh lemon juice
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 73 % Daily Value *
- Total Fat: 0 g 0.15%
- Saturated Fat: 0 g 0.06%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 886 mg 36.93%
- Calcium: 32 mg 3.18%
- Potassium: 367 mg 10.47%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.19%
- Zinc: 0 mg 0%
- Total Carbohydrate: 8 g %
- Dietary Fiber: 0 g 0.27%
- Sugar: 1 g
- Protein: 9 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 2.4%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
