Italian · Lunch
Egg Drop Broth Soup (GLP-1)
Light Italian-style broth soup built around shredded chicken breast, ribboned egg, and baby spinach for fiber and volume without heavy carbs. Parmesan and lemon sharpen the finish while the clear base stays gently seasoned.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
365Calories
47.8gProtein
12.4gFat
13.7gCarbs
1.9gSugar
5.6gFiber
991mgSodium
328mgChol
4gSat Fat
870mgPotassium
220mgCalcium
3.4mgIron
0.7mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
low-calorie
gluten-free
high-fiber
glp-1
Instructions
1
Prep
Poach chicken breast in simmering water over medium heat for 10–12 minutes until it reaches 165°F and shreds easily.
2
Sweat
Warm olive oil in a saucepan over medium heat and sweat garlic for 30 seconds until fragrant but not browned.
3
Simmer
Add chicken stock to the saucepan, bring to a gentle simmer over medium heat, and stir in shredded chicken, cannellini beans, and spinach for 2 minutes.
4
Ribbon
Slowly drizzle beaten egg into the simmering broth while stirring in one direction for 30 seconds until it sets into fine ribbons.
5
Plate
Stir in parmesan and lemon juice off the heat, season with salt and pepper, ladle into a bowl, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 3 1/2 cups840ml chicken stock
- 22 large eggs
- 4 cloves4 cloves garlic
- 4 tbsp28g parmesan
- 2 cup60g baby spinach
- 2/3 cup60g, about a third of a 15 oz can cannellini beans
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
- salt, to taste
- black pepper, to taste
- 2 tbsp8g parsley
