True Lemon® CHICKEN RICE SOUP


6 cups chicken broth                                                  
1 chicken bouillon cube                                       
½ cup uncooked white rice                                            
1/3 cup diced carrots                                                
1/3 cup chopped celery                                      
¼ cup finely chopped onion                                    
1 cup cubed, cooked chicken
2 tablespoons margarine
2 tablespoons flour
3 eggs
5 packets True Lemon®
Salt and pepper

1. In large saucepan combine chicken broth, bouillon cube, rice, True Lemon®, carrots, celery and onions.
2. Bring to a boil.
3. Reduce heat.
4. Cover, simmer 20 minutes or until rice and vegetables are tender.
5. Stir in chicken and remove from heat.
6. In small saucepan, melt margarine.
7. Stir in flour, cool 1 minute until smooth and bubbly, stirring constantly.
8. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly.
9. In small bowl, beat eggs until foamy.
10. Gradually beat in thickened broth mixture.
11. Slowly add egg mixture to broth mixture in large saucepan, stirring constantly.
12. Heat gently, until soup thickens enough to coat a spoon, stirring frequently.
13. Do not boil. Salt and pepper to taste.
14. Garnish with sliced green onion or parsley if desired

Calories - 150
Fat - 7
Total carbs-11 grams
Healthy dish


7 (Serving size 1/7 of recipe)