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Ingredients
- 4 large eggs
- 2 oz lemon juice
- 1 oz unsalted butter
- 2 oz yellow onions
- 2 celery stalks, cut into pieces
- 2 garlic cloves
- 3 ½ oz white rice
- 3 oz carrots, sliced into rounds (¼ in. thick)
- ½ tsp salt, to taste
- 48 oz chicken stock
- 8 oz cooked chicken, shredded
- fresh dill, to garnish
- lemon, sliced, to garnish
- crusty bread, to serve
- Nutrition
- per 1 portion
- Calories
- 1997.7 kJ / 477.5 kcal
- Protein
- 33.6 g
- Carbohydrates
- 37.5 g
- Fat
- 20.3 g
- Saturated fat
- 7.9 g
- Fiber
- 1.2 g
- Sodium
- 948.9 mg
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