Menu Enter a recipe name, ingredient, keyword...

Chicken, Egg And Broccoli Soup

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

Crab and Broccoli Casserole Herbed Alaska Pollock And Broccoli