CHICKEN AND EGG SOUP WITH PASTINA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
- Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.
- Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g
SOUPA AVGOLEMONO (EGG-LEMON SOUP)
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
Provided by truebrit
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to boil in saucepan, and add rice or orzo.
- Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
- While the rice cooks, lightly beat the eggs and the lemon juice together.
- Remove the broth from heat.
- Slowly mix about one cup of the hot broth into egg-lemon mixture.
- Add to the soup gradually while stirring.
- Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
- Serve.
GARLIC SOUP WITH POACHED EGGS
Garlic Soup with Poached Eggs
Provided by Ruth Cousineau
Categories Soup/Stew Egg Garlic Poach Quick & Easy Lunch Fall Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
- Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
- Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
- Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Provided by Darren
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g
CHINESE EGG SOUP
Very easy, and fun for kids to help with. To bulk it up, add sliced carrots or mushrooms. Garnish with fresh scallions.
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Bring chicken broth and peas to a boil in a large saucepan.
- Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 2.5 g, Cholesterol 31 mg, Fat 1.9 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 639.1 mg, Sugar 0.7 g
GARLIC SOUP, SPANISH-STYLE, WITH EGG
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
- Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
- Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
- Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
BAGEL EGG BOATS
These bagel egg boats can be topped with anything you like, and make an easy, on-the-go breakfast.
Provided by dinehaus
Categories Breakfast Sandwiches
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat a toaster oven to the bagel setting or an oven to 350 degrees F (175 degrees C). Line a small pan with foil.
- Split bagel and scoop out the soft interior of each half with a spoon. (Discard excess or reserve for another use.) Whisk together eggs, milk, salt, and pepper in a small bowl. Stir in bacon. Add cheese, followed by half the egg mixture, to each hollowed-out bagel half. Transfer to the prepared pan.
- Toast bagel until eggs are set, about 10 minutes. Sprinkle with chives and serve.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.9 g, Cholesterol 208 mg, Fat 13.4 g, Fiber 1.1 g, Protein 17.6 g, SaturatedFat 5.1 g, Sodium 745.9 mg
EGG SOUP FROM PAVIA
Number Of Ingredients 5
Steps:
- 1 Prepare the broth, if necessary. If not freshly made, heat the broth to a simmer. Season to taste with salt and pepper. 2 Have ready 4 heated soup bowls. Place a slice of toast in each bowl, then crack an egg over each slice of toast. 3 Pour the hot broth over the eggs to cover by a few inches. Sprinkle with the cheese. Let stand until the egg white is cooked to taste. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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