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Chicken Eggdrop Soup

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Ingredients
  Chicken 1 Large, cut up
  Eggs 2
  Lemon juice 1⁄4 Cup (4 tbs) (Of 2 Lemons)
  Salt 2 Teaspoon
  Water 8 Cup (128 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Servings: 
4

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Chicken Eggdrop Soup Recipe