Appetizers / Soups / Salads

Egg Drop Chicken Soup takes 10 minutes to prepare.

Egg Drop Chicken Soup takes 11 minutes to cook.

Egg Drop Chicken Soup makes 6 servings.

The ingredients for Egg Drop Chicken Soup are:

1 tsp (5 mL) vegetable oil
1 clove garlic, minced
1/3 cup (75 mL)finely chopped green onion
4 boneless skinless chicken thighs, cut in thin strips
1 1/2 cups (375 mL)sliced fresh mushrooms
Pinch pepper
1 box (900 mL)CAMPBELL'S Ready to Use 30% Less Sodium Chicken Broth
1 cup (250 mL)water
1 cup (250 mL)finely chopped tomatoes
2 eggs, beaten

Here is how you make Egg Drop Chicken Soup:

1. In large saucepan, heat oil over medium heat; cook garlic and half of the green onion for 1 minute. 2. Stir in chicken, mushrooms and pepper; cook, covered, until juices run clear when chicken is piereced, about 5 minutes. 3. Add broth, water and tomatoes; bring to boil. Stirring soup, pour in eggs in thin stream; simmer for 5 minutes.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MMINITEACH.

The nutritional information for Egg Drop Chicken Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.9

• Total Fat: 4.4 g
• Cholesterol: 99.9 mg
• Sodium: 422.9 mg
• Total Carbs: 3.1 g
• Dietary Fiber: 0.6 g
• Protein: 13.5 g