Lunch

Chicken Broth, Egg, and Noodles Soup is for Lunch.

Chicken Broth, Egg, and Noodles Soup takes 5 minutes to prepare.

Chicken Broth, Egg, and Noodles Soup takes 12 minutes to cook.

Chicken Broth, Egg, and Noodles Soup makes 4 servings.

The ingredients for Chicken Broth, Egg, and Noodles Soup are:

2.2 oz Barilla Thin Spaghetti (uncooked) (by RICOCHETKITTY), broken into smaller pieces (about 1 1/2 inches long)
1 serving Chicken Boullion Cube (Wylers brand) (by CHERISEVITO)
1 large Egg, fresh, whole, raw
1000 mL Water, tap

Here is how you make Chicken Broth, Egg, and Noodles Soup:

1.) Add water to a small pan and drop in the boullion cube. Heat on high stirring occasionally to dissolve cube. 2.) Once the water begins to boil, sprinkle in the noodles a few at a time. Sprinkling with your hand helps keep noodles from clumping. Allow to boil 10-12 minutes to cook the noodles (I use a kitchen timer).3.) While the noodles cook, break the egg into a small bowl and beat lightly with a fork to scramble them.4.) Three to four minutes before the timer goes off, use the fork to drizzle the beaten egg into the boiling water. Allow the egg to cook into the soup for the remainder of the time (3 to 4 minutes). Soup is done when your timer sounds. EnjoyServing Size: makes 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user FMAN_29.

The nutritional information for Chicken Broth, Egg, and Noodles Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 74.3

• Total Fat: 1.5 g
• Cholesterol: 46.5 mg
• Sodium: 247.8 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 0.6 g
• Protein: 3.5 g

The dietary needs meet for Chicken Broth, Egg, and Noodles Soup is Low Fat