Egg Drop Soup
by pamledbetter
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INGREDIENTS
- 1 can Chicken broth
- 4 cups Water
- 1 1/2 teaspoon salt
- 1 each Egg
- 2 each Green onions
INSTRUCTIONS
In a large saucepan, heat chicken broth, water and salt to boiling. Reduce heat to simmer. In small bowl, beat egg with fork until blended. Stirring constantly with fork, slowly pouring egg into broth to form shreds of egg. Divide soup into serving bowls. Garnish with onions.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (190g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 42 | ||
| Calories from Fat: 20 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.2g | 3 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 80.4mg | 25 % | |
| Sodium 3090.8mg | 107 % | |
| Potassium 140mg | 4 % | |
| Total Carbohydrate 2.5g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 1.7g | ||
| Protein 3.7g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 42
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