4 Servings
1 quart chicken broth
1/4 cup uncooked rice
4 tablespoons lemon juice
3
Egg Beaters Real Egg Product
Heat chicken broth. Add rice and cook until
tender. Remove from heat.
Bring egg substitute to room temperature. Combine lemon
juice and egg substitute. Whisk half the broth,
a little at a time, into egg
substitute mixture. Pour egg substitute mixture back into remaining broth, mixing
well. Return to low heat and cook, stirring constantly, just until soup is thickened.
Be careful not to boil the soup. Serve hot.
Amount Per Serving
Calories 69 Calories from Fat 10
Percent Total Calories
From:
Fat 15% Protein 13% Carb. 72%
Nutrient Amount per Serving Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 1460 mg 61%
Total Carbohydrate 12 g 4%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 2 g
Vitamin A 1% Vitamin C 12% Calcium 0% Iron 3%
