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Chicken Broth With Eggs

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  Chicken broth 6 Cup (96 tbs)
  Tomato sauce 8 Ounce (1 Can Progresso)
  Grated lemon peel 2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Chopped fresh spinach/1 package (10 ounces) frozen chopped spinach 2 Cup (32 tbs)
  Eggs 2 , lightly beaten
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (Progresso)

In a large saucepan combine chicken broth, tomato sauce, lemon peel and black pepper.
Bring to a boil.
Add spinach.
Reduce heat and simmer, covered, for 3 minutes.
Using a wire whisk, quickly stir in eggs and Parmesan cheese.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 506 Calories from Fat 201

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 459.5 mg153.2%

Sodium 4484 mg186.8%

Total Carbohydrates 33 g11.2%

Dietary Fiber 6.4 g25.5%

Sugars 20.1 g

Protein 40 g80.8%

Vitamin A 187.7% Vitamin C 108.7%

Calcium 64.1% Iron 35.4%

*Based on a 2000 Calorie diet

Chicken Broth With Eggs Recipe