Egg Drop Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp (5 mL) vegetable oil1 clove garlic, minced1/3 cup (75 mL)finely chopped green onion4 boneless skinless chicken thighs, cut in thin strips1 1/2 cups (375 mL)sliced fresh mushroomsPinch pepper1 box (900 mL)CAMPBELL'S Ready to Use 30% Less Sodium Chicken Broth1 cup (250 mL)water1 cup (250 mL)finely chopped tomatoes2 eggs, beaten
1. In large saucepan, heat oil over medium heat; cook garlic and half of the green onion for 1 minute.
2. Stir in chicken, mushrooms and pepper; cook, covered, until juices run clear when chicken is piereced, about 5 minutes.
3. Add broth, water and tomatoes; bring to boil. Stirring soup, pour in eggs in thin stream; simmer for 5 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MMINITEACH.
2. Stir in chicken, mushrooms and pepper; cook, covered, until juices run clear when chicken is piereced, about 5 minutes.
3. Add broth, water and tomatoes; bring to boil. Stirring soup, pour in eggs in thin stream; simmer for 5 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MMINITEACH.
Nutritional Info Amount Per Serving
- Calories: 105.9
- Total Fat: 4.4 g
- Cholesterol: 99.9 mg
- Sodium: 422.9 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.6 g
- Protein: 13.5 g
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