Egg drop soup with chicken and veggies

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 246.4
  • Total Fat: 11.8 g
  • Cholesterol: 186.2 mg
  • Sodium: 110.0 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 30.4 g

View full nutritional breakdown of Egg drop soup with chicken and veggies calories by ingredient



Number of Servings: 3

Ingredients

    7 cups broth (veg or chicken)
    2 eggs
    12 oz boneless chicken breasts, cooked and shredded
    3 oz diced onion
    4 oz sliced mushrooms
    3 oz. fresh baby spinach
    1 T. coconut oil
    Small squeeze of ginger in tube
    Pepper to taste

Directions

Saute onion in coconut oil; squeeze in ginger. Add broth and mushrooms; bring to boil. Slightly beat eggs; drizzle in boiling broth to create strands. Add chicken and spinach and warm through; add pepper to taste.

Serving Size: 3 three-cup servings (dinner portion)

Number of Servings: 3

Recipe submitted by SparkPeople user JAKMAW.