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10Ingredients
70Minutes
350Calories
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Ingredients
US|METRIC
2 SERVINGS
- 4 cups chicken broth
- 1 boneless skinless chicken breast (fat trimmed, about 8 oz.)
- 1 clove garlic (peeled and crushed or finely minced)
- 1/4 cup brown rice
- 1/2 cup chickpeas (cooked)
- 1 egg (separated, at room temperature)
- 2 Tbsp. fresh lemon juice (from about 1/2 lemon)
- 1/4 cup dill (chopped)
- salt
- pepper
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Directions
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol145mg48% |
Sodium790mg33% |
Potassium910mg26% |
Protein30g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber4g16% |
Sugars<1g |
Vitamin A6% |
Vitamin C20% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Liz Blake a year ago
Wow! I made it vegetarian, didn’t use chicken, added a little more chick peas and rice for bulk, and spiced it up! So first, I sautéed onions and garlic in olive oil. I used no-chicken broth and added fresh sage, thyme, and rosemary (basically poultry seasoning) and salt, pepper, and more garlic powder to the simmering stage. I used two eggs because I saw it in some other recipes. This was hearty yet delicate and wonderful!
Susan Strahosky 6 years ago
I was surprised at how good it was. I will definitely be making this again. I didn’t have fresh dill so I added 1 teaspoon of freeze dried dill and I thought it was perfect. I may try it with some fresh chopped spinach and a little shredded carrot for color.
Amelia Corey 6 years ago
This recipe was great! I used lemon juice instead of a real lemon and cut up the chicken before I added it to the broth. Since I had already cut up the chicken, I never removed it from the broth and it made it much more tender. The soup also kept the consistency that was described even with these changes.
Jacobs 7 years ago
This is an absolutely lovely soup, creamy, aromatic but not heavy. Will make it time and time again. PS Need a shortcut? Use rotisserie chicken and enhance the broth with some of the drippings.
ravee ravi 7 years ago
Delicious, great for winter colds! I didn't have any chickpeas so used carrots instead. Think more broth needed too, but yum yum!
Elizabeth A. 8 years ago
Yummy! Just a little dry I'd add more stock next time!
That being said I'd like to make it again! Different refreshing taste!
Elizabeth Ward 8 years ago
I used some leftover chicken from a previous day's meal and it worked out just the same. Really delicious and flavorful!
vanessa b. 8 years ago
This is a simple and elegant soup and I really wanted to love it, but for me the flavor fell flat. Next time I would saute finely chopped onion and garlic in olive oil, seasoned with s&p first before proceeding to the broth portion of the directions. The lemon and rice (though I would use orzo) quantities should be doubled. I did not care for the dill flavor in this soup and added oregano. Next time I would only use oregano. I loved the addition of the egg which gave the soup a silky texture without a lot of calories. I also used corn instead of garbanzo beans for texture. I think this is a soup that can easily be personalized based on your preferences.
Pamela P. 8 years ago
I made this with the dill/garlic and omitted the chick peas. It was delicious. Hadn't cooked separating the egg with that method before, it went well and no curdling. Handy method to know. Will definitely make it again.