Chicken Broth, Egg, and Noodles Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2.2 oz Barilla Thin Spaghetti (uncooked) (by RICOCHETKITTY), broken into smaller pieces (about 1 1/2 inches long) 1 serving Chicken Boullion Cube (Wylers brand) (by CHERISEVITO) 1 large Egg, fresh, whole, raw 1000 mL Water, tap
1.) Add water to a small pan and drop in the boullion cube. Heat on high stirring occasionally to dissolve cube.
2.) Once the water begins to boil, sprinkle in the noodles a few at a time. Sprinkling with your hand helps keep noodles from clumping. Allow to boil 10-12 minutes to cook the noodles (I use a kitchen timer).
3.) While the noodles cook, break the egg into a small bowl and beat lightly with a fork to scramble them.
4.) Three to four minutes before the timer goes off, use the fork to drizzle the beaten egg into the boiling water. Allow the egg to cook into the soup for the remainder of the time (3 to 4 minutes). Soup is done when your timer sounds. Enjoy
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FMAN_29.
2.) Once the water begins to boil, sprinkle in the noodles a few at a time. Sprinkling with your hand helps keep noodles from clumping. Allow to boil 10-12 minutes to cook the noodles (I use a kitchen timer).
3.) While the noodles cook, break the egg into a small bowl and beat lightly with a fork to scramble them.
4.) Three to four minutes before the timer goes off, use the fork to drizzle the beaten egg into the boiling water. Allow the egg to cook into the soup for the remainder of the time (3 to 4 minutes). Soup is done when your timer sounds. Enjoy
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FMAN_29.
Nutritional Info Amount Per Serving
- Calories: 74.3
- Total Fat: 1.5 g
- Cholesterol: 46.5 mg
- Sodium: 247.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.6 g
- Protein: 3.5 g
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