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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.4
  • Total Fat: 3.6 g
  • Cholesterol: 139.1 mg
  • Sodium: 1,192.8 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 18.7 g

View full nutritional breakdown of Chicken Egg Drop Soup Base calories by ingredient
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Chicken Egg Drop Soup Base

Submitted by: SERIALKNITTER

Introduction

This is a nice, light soup without rice or noodles. You can add egg noodles, pad thai, rice noodles, or any rice of your choosing if desired. I like to add leftover vegetables to bulk it up as well. This is a nice, light soup without rice or noodles. You can add egg noodles, pad thai, rice noodles, or any rice of your choosing if desired. I like to add leftover vegetables to bulk it up as well.
Number of Servings: 4

Ingredients

    1 1/2 cups shredded chicken, about 8 ounces
    2 cloves garlic, chopped
    1 1/2 to 2 tbsp ginger, ground
    2 to 3 tbsp soy sauce
    2 eggs, beaten
    1/2 cup onion
    3/4 cup chopped carrot
    1 cup sliced mushrooms
    2 cans 98% fat free chicken broth

Directions

Cook onions and garlic into the pot for cooking, sweat some of the liquid out, about 3 or 4 minutes. Add the mushrooms and carrots. Sweat for a few minutes, then add the broth. Simmer until carrots soften a bit, add soy sauce and ginger -stir. Add the chicken. Bring to a low boil, simmer - gently pour in egg so that is cooks. Best if served immediately.

Makes about 4 1 to 1 1/2 cup servings. If you so desire, you can add additional vegetables and rice or noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user SERIALKNITTER.






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