Chicken, Egg and Broccoli Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 1/2 cups canned low-salt chicken broth |
3 1/2 cups coarsely chopped broccoli florets (from about 1 1/2 pounds broccoli) |
2 large eggs |
4 tablespoons freshly grated parmesan cheese |
Directions:
1. Bring 5 cups chicken broth to boil in large pot. Add broccoli. Reduce heat and simmer until broccoli is just tender, about 5 minutes.
2. Meanwhile, whisk eggs and remaining 1/2 cup broth in medium bowl to blend well. Bring soup to boil. Very slowly pour egg mixture into soup without stirring (egg mixture will form fluffy clumps); boil 1 minute. Stir gently to blend. Season soup with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 tablespoon Parmesan cheese.
3. Per serving: calories, 142; total fat, 7 g; saturated fat, 3 g; cholesterol, 164 mg Nutritional analysis provided by Bon Appétit
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