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Chicken Soup Avgolemono













Trans-fat Free


64 ounces chicken broth
4 tablespoons rice
2 large eggs
1 x lemon
1 x salt
to tase


Bring the broth to a boil and add the rice and salt.

Let rice cook for 15 to 20 minutes.

Remove pot from stove and let it cool for a while.

Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little.

Add the yolks and the juice of the lemon and beat until you get a uniform mixture.

Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously.

When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture.

Now serve and, I hope, enjoy!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1033g (36.4 oz)
Amount per Serving
Calories 50130% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 1444mg 60%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 1%
Sugars g
Protein 64g
Vitamin A 5% Vitamin C 3%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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