Chicken Eggdrop Soup
|Chicken||1 Large, cut up|
|Lemon juice||1⁄4 Cup (4 tbs) (Of 2 Lemons)|
|Water||8 Cup (128 tbs)|
Boil chicken and salt in .water about 2 hours.
Remove chicken from broth; skin and debone; dice.
Beat eggs until light.
Slowly add lemon juice; add 1 cup warm broth very slowly.
Add to remaining broth with diced chicken and continue to heat through.
For a different taste add finely chopped carrots, celery, and onion to the chicken when originally cooking.
A wonderfully-flavored and hearty soup such as this one needs only warm bread with butter, a tossed salad, and a dessert to make a filling meal.
Soups date back to prehistoric man when he combined bones, meat, water, and hot rocks in animal skin bags to produce a tasty brew.
Calories 737 Calories from Fat 397
% Daily Value*
Total Fat 44 g67.7%
Saturated Fat 12.6 g63.1%
Trans Fat 0 g
Cholesterol 357 mg119%
Sodium 1247.9 mg52%
Total Carbohydrates 2 g0.5%
Dietary Fiber 0.06 g0.24%
Sugars 0.6 g
Protein 79 g158.4%
Vitamin A 9.9% Vitamin C 11.7%
Calcium 5.6% Iron 19.1%
*Based on a 2000 Calorie diet