Chicken & Egg Soup

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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
Submitted by:


Dukan Attack, Cruise PP, Consolidation Dukan Attack, Cruise PP, Consolidation
Number of Servings: 2


    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)


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.

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