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Recipe
Egg Drop Soup With Chicken And Cream Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 288 | 66% |
| Total Fat 32.12g | 40% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 352mg | 15% |
| Potassium 397mg | 11% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.26g | 1% |
| Protein 31.45g | 50% |
Ingredients Convert Measures
- 2 c. cubed cooked chicken
- 1 sm onion, minced
- 2 clv garlic, minced
- 1/2 x red bell pepper, minced
- 1/4 c. finely minced fresh basil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 6 c. chicken, stock
- 3 x egg, well beaten
- 1 c. table cream
- 1/4 c. minced fresh chives
Directions
- In a large soup pot, combine the chicken, onion, garlic, red pepper, basil, oregano, mustard, balsamic vinegar, salt, black pepper and stock Bring to a boil; reduce heat and simmer 10 min Pour in Large eggs and cook, stirring constantly, for 2 min so the Large eggs do not lump together Stir in cream and chives and serve immediately.
