Italian · Lunch
Egg Drop Broth Soup
A light Italian-style broth soup built on simmered chicken breast, finished with a silky egg ribbon whisked through hot stock and lifted with Parmesan and parsley. Lower in calories than the classic version through leaner meat, minimal oil, and no cream, while keeping a savoury, brothy character.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
239Calories
37.5gProtein
8.9gFat
2.1gCarbs
0.4gSugar
0.1gFiber
554mgSodium
234mgChol
3.2gSat Fat
358mgPotassium
244mgCalcium
1.4mgIron
0.4mcgVitamin B12
3.2mgVitamin C
Goes well with
Pinot Grigio
local
Sparkling San Pellegrino or Acqua Minerale
international
gluten-free
low-carb
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Shred the poached chicken breast into fine pieces. Grate the parmesan into a small bowl and whisk together with the egg until frothy.
2
Simmer
Pour chicken stock into a small saucepan and bring to a gentle simmer over medium heat for 5 minutes until small bubbles break the surface steadily.
3
Plate
Drizzle the egg mixture into the simmering stock in a thin stream while stirring constantly with a fork to form ribbons. Stir in the shredded chicken, black pepper, salt, and lemon juice. Scatter parsley over the top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g chicken breast
- 3 cups720ml chicken stock, low sodium
- 22 large eggs
- 1 oz30g parmesan
- 2 tbsp2 tbsp fresh parsley
- 1/4 tsp1/4 tsp black pepper
- 1/4 tsp1/4 tsp salt
- 2 tsp2 tsp lemon juice
