Egg Drop Soup With Chicken And Cream Recipe
Servings: 6
Ingredients
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 6 servings | |
| Calories 584 | |
| Calories from Fat 380 | 65% |
| Total Fat 42.37g | 53% |
| Saturated Fat 14.75g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 421mg | 18% |
| Potassium 541mg | 15% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.53g | 1% |
| Protein 44.23g | 71% |
