Egg Soup Recipe

Egg Soup picture


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Chicken bouillon cubes4
 Water4 Cup (64 tbs)
 Rice2 Tablespoon
 Lemon1 , juiced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 285 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 4259.6 mg177.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3.1 g12.6%

Sugars 0.8 g

Protein 15 g30.9%

Vitamin A 10.1% Vitamin C 74.4%

Calcium 9.7% Iron 13.8%

*Based on a 2000 Calorie diet


Dissolve bouillon cubes in boiling water.
Add rice and boil until tender.
Separate eggs.
Beat whites.
Add beaten yolks to whites.
Add lemon juice, beating constantly.
Add 3/4 T. broth, beating to prevent curdling.
Add mixture to chicken broth and season to taste.
Stir over low fire until it comes to a boil.