Chicken, Egg And Broccoli Soup

Chicken, Egg And Broccoli Soup

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  • Prep Time


  • Total Time


  • Servings



  • cups canned low-salt chicken broth

  • cups coarsely-chopped broccoli florets (from about 1½ lbs broccoli)

  • 2

    large eggs

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    tablespoons freshly-grated Parmesan cheese


Bring 5 cups chicken broth to boil in large pot. Add broccoli. Reduce heat and simmer until broccoli is just tender, about 5 minutes. Meanwhile, whisk eggs and remaining 1/2 cup broth in medium bowl to blend well. Bring soup to boil. Very slowly pour egg mixture into soup without stirring (egg mixture will form fluffy clumps); boil 1 minute. Stir gently to blend. Season soup with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 tablespoon Parmesan cheese. This recipe yields 4 servings. Per serving: calories, 142; total fat, 7 g; saturated fat, 3 g; cholesterol, 164 mg.


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