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Chicken Egg Drop Soup
10 min
Total
142 Kcal
13 g protein
11 g carbs
5 g fat
Ingredients for
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serving
12.5
g
Egg, whole, raw, fresh
0.25
x large (50g)
8.3
g
Egg, white, raw, fresh
0.25
x large (33g)
9.6
g
Cornstarch
0.08
x cup (128g)
74.5
g
CAMPBELL'S Low Sodium Soups, ..
0.25
x serving 1 container (298g)
0.3
g
Coriander (cilantro) leaves, raw
0.08
x cup (4g)
3.3
g
Oil, sesame, salad or cooking
0.25
x tablespoon (13g)
11.3
g
Chopped Green Onions
0.08
x 1 cup (150g)
52.5
g
Chicken breast, oven-roasted, ..
1.25
x serving 2 slices (42g)
5
g
Water
0.03
x serving (200g)
0
g
Spices, pepper, black
0.25
x dash (0g)
6.8
g
Soy sauce made from soy (tamari)
0.38
x tbsp (18g)
Instructions
In a bowl, combine soy sauce and chicken broth. Pour the mixture in a pan and bring it to boil.
In a separate bowl, combine cornstarch, water and pepper. Pour this mixture into broth mixture as it starts to boil. Whisk the mixture gently.
Reduce heat and simmer for at least a minute.
In another bowl, combine egg white and egg. Pour this mixture into soup and stir gently. Add sesame oil, green onions and chicken. Cook for at least a minute.
In another bowl, combine egg white and egg. Pour this mixture into soup and stir gently. Add sesame oil, green onions and chicken. Cook for at least a minute.