Eggs Chicken Soup Recipes

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CHICKEN EGG-DROP SOUP



Chicken Egg-Drop Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 1-inch piece ginger, thinly sliced
4 scallions, roughly chopped
2 tablespoons mirin (sweet rice wine) or dry sherry
1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes
1 teaspoon toasted sesame oil
4 tablespoons cornstarch
Kosher salt and freshly ground white pepper
3 large eggs, well beaten
1 small bunch watercress, tough stems removed

Steps:

  • Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
  • Photograph by Con Poulos

Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams

CHICKEN EGG DROP SOUP



Chicken Egg Drop Soup image

Who wants takeout when it tastes better homemade? This quick and easy soup is ideal for chilly days. You'll love the addition of tender chicken.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 1 serving.

Number Of Ingredients 8

1-1/2 cups reduced-sodium chicken broth
1 slice peeled fresh gingerroot (1/4 inch thick)
1 small garlic clove, peeled
1-1/2 teaspoons cornstarch
1 tablespoon water
1/4 cup cubed cooked chicken
1 egg, lightly beaten
1 tablespoon sliced green onion

Steps:

  • In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic., Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 178 calories, Fat 8g fat (2g saturated fat), Cholesterol 243mg cholesterol, Sodium 956mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.

SCRAMBLED EGGS WITH CREAM OF CHICKEN SOUP



Scrambled Eggs with Cream of Chicken Soup image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 2

12 eggs
1 can cream of chicken soup, undiluted

Steps:

  • In a frying pan, scramble the eggs until cooked to desired doneness.
  • Open can of soup and pour over eggs.
  • Stir soup and eggs together until soup is heated through.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN NOODLE SOUP WITH EGG NOODLES



Chicken Noodle Soup with Egg Noodles image

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Provided by Totally Fit & Fabulous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

1 (3 1/2) pound chicken, cut into 8 pieces
4 (16 ounce) cans low-sodium chicken broth
2 carrots, peeled and thinly sliced
2 stalks celery, sliced
½ cup chopped onion
1 (8 ounce) package dried egg noodles
½ cup finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste

Steps:

  • Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
  • Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
  • Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g

CHICKEN SOUP WITH EGG AND CHEESE



Chicken Soup with Egg and Cheese image

Categories     Soup/Stew     Cheese     Chicken     Egg     Poultry     Low Fat     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

12 cups canned low-salt chicken broth
2 chicken breast halves with skin and bones, skin removed
3 large carrots, peeled
1 large onion, quartered
1 celery stalk with leaves
1 bay leaf
1/3 cup farina (instant Cream of Wheat)
3 large eggs
6 tablespoons freshly grated Parmesan cheese
1/4 cup cold water
Chopped fresh parsley

Steps:

  • Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
  • Remove chicken and carrots from broth. Cut chicken into bite-size pieces; discard bones. Thinly slice carrots. Discard onion, celery, and bay leaf.
  • Bring broth to boil. Gradually whisk in farina; boil until broth is very slightly thickened and smooth, whisking often, about 5 minutes. Whisk eggs, 4 tablespoons cheese, and 1/4 cup water in medium bowl; gradually pour into boiling broth, stirring constantly until small egg threads form, about 3 minutes. Add chicken and carrots to pot; simmer until heated through, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with 2 tablespoons cheese and parsley.

EGG CHICKEN CASSEROLE



Egg Chicken Casserole image

This is a great casserole to use for funeral dinners or other times you need a great casserole. Serve it with an orange gelatin made with grated carrots and crushed pineapple for a complete light meal.

Provided by Laurie Dombrosky

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 8

1 (3 pound) chicken, boiled and deboned
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices white bread, torn into small pieces
2 eggs
½ cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
  • In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 19.6 g, Cholesterol 163.1 mg, Fat 30.1 g, Fiber 0.9 g, Protein 31.7 g, SaturatedFat 12.2 g, Sodium 879.5 mg, Sugar 1.6 g

GREEK EGG LEMON CHICKEN RICE SOUP



Greek Egg Lemon Chicken Rice Soup image

This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.

Provided by Shawn C

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1 (4 lb) package chicken wings
9 cups water
1 cup rice
2 eggs
2 lemons, juice of

Steps:

  • Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
  • Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
  • Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
  • Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

EGG DROP SOUP WITH CHICKEN



Egg Drop Soup With Chicken image

Make and share this Egg Drop Soup With Chicken recipe from Food.com.

Provided by Nif_H

Categories     Clear Soup

Time 10m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 6

4 cups low sodium chicken broth (use a good quality stock)
1/2 teaspoon soy sauce
1/2 cup cooked chicken breast, chopped
1/2 cup green peas (baby peas are nice)
1/4 cup green onion, thinly sliced
1 egg, lightly beaten

Steps:

  • In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
  • Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
  • Stir gently before ladling into bowls.

Nutrition Facts : Calories 107.9, Fat 4.1, SaturatedFat 1.2, Cholesterol 61.2, Sodium 146, Carbohydrate 6.1, Fiber 1.1, Sugar 1.5, Protein 12.8

CHICKEN AND EGG SOUP



Chicken and Egg Soup image

Much like the Egg Flower Soup (and Stracciatella variation) on page 115, but far more substantial and suitable as a main course. This is a perfect soup for a cold winter night; many Koreans would add considerably more garlic and a bit of ground hot pepper as well.

Yield makes 4 servings

Number Of Ingredients 11

5 cups chicken stock, preferably homemade (page 160)
2 tablespoons corn, grapeseed, or other neutral oil
4 eggs, beaten
1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks
1 garlic clove, peeled and crushed, or more to taste
3 scallions, trimmed and cut into 2-inch lengths
1 tablespoon soy sauce
1 teaspoon dark sesame oil
Salt and black pepper to taste
Tabasco sauce or cayenne to taste, optional
2 tablespoons toasted sesame seeds (page 596)

Steps:

  • Bring the chicken stock to a boil in a medium saucepan. Meanwhile, heat the oil in an 8- or 10-inch skillet, preferably nonstick, over medium-high heat. Add the eggs and spread out thinly into a circle. When the eggs are cooked through and set, carefully flip them over and cook just until the other side is lightly browned. Remove from the heat, cool, cut into thin strips, and set aside.
  • When the stock is boiling, add the chicken and garlic and simmer until the chicken is cooked through and tender, about 10 minutes. Stir in the scallions, soy sauce, sesame oil, salt and pepper, and, if you like, hot sauce or cayenne. Ladle into soup bowls; top with the egg strips and sesame seeds and serve.

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