Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 185.0
- Total Fat: 4.6 g
- Cholesterol: 117.8 mg
- Sodium: 456.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.4 g
- Protein: 22.0 g
View full nutritional breakdown of Chicken & Egg Soup calories by ingredient
Chicken & Egg Soup
Submitted by: TERRAMATERIntroduction
Dukan Attack, Cruise PP, Consolidation Dukan Attack, Cruise PP, ConsolidationNumber of Servings: 2
Ingredients
-
Chicken Breast, no skin, 100 grams
Milk, nonfat, 1 cup
Water, 2 cups
Scallions, raw, 1 cup, chopped
Salt, 0.25 tsp
Yogurt, plain, low fat, 100 grams
Parsley, 1 tbsp
Egg, fresh, 1 medium (remove)
Lemon Juice, 0.5 lemon yields (remove)
Tips
Directions
Serving Size: 2 cups
Cook the chicken breast in salty water. When it cooks completely seperate the chicken and tear or cut it into small pieces. Elice the scallioans and parsley. In a pan, cook the scallions and parsley in half a glass of milk. When they are done, add them and the chicken pieces back into the water. Add the rest of the milk and yogurt and bring it to a boil.
In a seperate cup, whisk one egg and the lemon juice. Add this slowly to the boiling mixture while stirring. The white of the egg will cook into strips, and the yolk will make the water a nice, creamy white color.
Cook the chicken breast in salty water. When it cooks completely seperate the chicken and tear or cut it into small pieces. Elice the scallioans and parsley. In a pan, cook the scallions and parsley in half a glass of milk. When they are done, add them and the chicken pieces back into the water. Add the rest of the milk and yogurt and bring it to a boil.
In a seperate cup, whisk one egg and the lemon juice. Add this slowly to the boiling mixture while stirring. The white of the egg will cook into strips, and the yolk will make the water a nice, creamy white color.
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