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Easy Corn And Egg Shred Soup

Flavors.of.Asia's picture
Ingredients
  Canned cream style corn 17 Ounce
  Chicken broth 10 1⁄2 Ounce, condensed
  Canned boned chicken 5 Ounce, coarsely chopped
  Eggs 2
  Snipped chives 1 Tablespoon
Directions

In saucepan combine cream-style corn, the chicken broth, chicken, 1/2 cup water, and dash pepper.
Heat to boiling, stirring occasionally.
Beat eggs thoroughly.
Pour slowly into the hot soup in a thin stream, beating constantly with a fork till egg cooks and shreds very finely.
Ladle into soup bowls.
Sprinkle fresh chives over each serving.
Garnish with parsley sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Egg

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 733 Calories from Fat 220

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 523 mg174.3%

Sodium 2512.1 mg104.7%

Total Carbohydrates 90 g30%

Dietary Fiber 6.2 g24.6%

Sugars 17.9 g

Protein 53 g105.5%

Vitamin A 29.9% Vitamin C 51.5%

Calcium 8.1% Iron 21.7%

*Based on a 2000 Calorie diet

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Easy Corn And Egg Shred Soup Recipe