Italian · Lunch
Egg Drop Broth Soup
A light Italian-style broth soup made by poaching chicken breast in simmering stock, then streaming beaten egg into the pot to form silky ribbons. Finished with parmesan, parsley, and black pepper, it draws on stracciatella technique for a clear, savory, quick-cooking bowl.
$4
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
362Calories
51.4gProtein
14.8gFat
5.7gCarbs
1.1gSugar
0.3gFiber
1321mgSodium
476mgChol
4.8gSat Fat
450mgPotassium
200mgCalcium
2mgIron
0.8mcgVitamin B12
4mgVitamin C
low-carb
low-calorie
protein-rich
herb-salt
all-time-classics
thirty-min-meals
low-calorie
Instructions
1
Prep
Dice the chicken breast into small pieces and beat the egg with parmesan whisked in until smooth.
2
Saute
Warm olive oil in a saucepan over medium heat, saute garlic for 30 seconds until fragrant, then pour in stock and bring to a gentle simmer.
3
Simmer
Add diced chicken and cook 6 to 8 minutes over medium heat until opaque and firm, then reduce heat to low so broth barely ripples.
4
Temper and Plate
Drizzle beaten egg mixture in a thin stream while stirring constantly to form fine ribbons. Let sit 1 minute, stir in parsley, season with salt and black pepper, and ladle into a bowl to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 3 cups720ml chicken stock
- 22 large eggs
- 2 tbsp2 tbsp parmesan
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp olive oil
- salt, to taste
- black pepper, to taste
