Rich chicken and egg soupSubmitted by: COOKANDRUN
IntroductionA warm, comforting soup full of healthy protein, minerals, vitamins! Low in carbohydrates and very filling. A warm, comforting soup full of healthy protein, minerals, vitamins! Low in carbohydrates and very filling.
Chicken breast (3 oz), fresh spinach, 2 scallions chopped, 1 raw egg, 1.5 cups low sodium chicken stock
In another saucepan, bring chicken stock to a simmer. If you used the boiling method to cook your chicken breast, you can actually use this water as your chicken stock if you don't have any. Add in one of the chopped scallions. Place spinach into a steamer and steam the leaves over the simmer stock until soft. Chop roughly once al dente into manageable pieces for a soup. Keep the stock in the pan at a low simmer.
Chop scallions and set aside.
In a shallow pan, poach the egg so that the white is firm but the yolk is still soft.
In a bowl, assemble the soup: Place the chicken and spinach in the bottom of a bowl, and slowly cover with the simmering stock. You may strain out the cooked scallions if you want. Gently place the poached egg on top of the soup, and cover with the remaining chopped fresh scallions.
Top with a sprinkle of fresh cracked pepper, and if you like it spicy, add as much Sriracha or other hot sauce as you want.
As you eat the soup, don't be afraid to break the yolk and let it thicken the broth. This makes the broth very rich and satisfying without adding too much fat or calories - the entire dish clocks in at just over 200 calories!!
Number of Servings: 1
Recipe submitted by SparkPeople user COOKANDRUN.