Egg Drop Chicken Soup
|Chicken stock||5 Cup (80 tbs), heated|
|Eggs||2 , well beaten|
|Chopped fresh parsley||1 Teaspoon, chopped|
|Freshly ground pepper||To Taste|
|Worcestershire sauce||3 Drop|
Pour chicken stock into saucepan and bring to boil.
Meanwhile, place eggs in small bowl. Add parsley, pepper and Worcestershire sauce; beat together well.
Reduce heat under soup to medium. Pour egg mixture into liquid and stir quickly; cook 30 seconds.
Remove from heat and serve at once.
Serving size: Complete recipe
Calories 579 Calories from Fat 220
% Daily Value*
Total Fat 24 g37.6%
Saturated Fat 7 g34.8%
Trans Fat 0 g
Cholesterol 459 mg153%
Sodium 1860.3 mg77.5%
Total Carbohydrates 44 g14.7%
Dietary Fiber 0.43 g1.7%
Sugars 19.8 g
Protein 43 g86.2%
Vitamin A 18.9% Vitamin C 15.5%
Calcium 10% Iron 27.5%
*Based on a 2000 Calorie diet