Tangy Lemon Chicken Soup Recipe


1 Tbsp
Clarified Butter
2 tsp
Finely Chopped Dehydrated Green Onion
2 tsp
Finely Chopped Dehydrated Carrot
1 tsp
Minced Garlic
1 Quart
1/2 C
Uncooked Rice
1 tsp
Chopped Parsley
1/2 tsp
2 C
Freeze Dried Chicken
Egg (2 Tbsp Whole Egg Powder + 3 Tbsp Water)
1 Tbsp
Lemon Juice


1. In a 2-quart saucepan, add clarified butter. Heat over medium heat; Add green onions, carrots, and garlic.

2. Cook, stirring frequently, until vegetables are soft.

3. Add remaining ingredients except egg and lemon juice.

4. Reduce heat to low, cover and cook until rice is tender.

5. In a small bowl, beat together egg and lemon juice.

6. Slowly pour egg mixture into remaining broth mixture, stirring rapidly to prevent lumping.

7. Cook, stirring constantly until heated through.

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