Chicken, Egg And Broccoli Soup
By RARRY
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Ingredients
- 5 1/2 cups canned low-salt chicken broth
- 3 1/2 cups coarsely-chopped broccoli florets (from about 1 1/2 lbs broccoli)
- 2 large eggs
- Salt to taste
- Freshly-ground black pepper to taste
- 4 tablespoons freshly-grated Parmesan cheese
Details
Servings 4
Preparation
Step 1
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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