Egg Drop Soup With Chicken Breast







A recipe from the cuisine, allowed in a diet.

This traditional twist on the warming and comforting chicken soup turns out to be at least as tasty as the classical one. It’s buttery and smooth.

Nutritional Chart

Calories: 487 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 44 g
  • 21 g
  • 30 g

Ingredients Needed for Egg Drop Soup With Chicken Breast

1 tablespoon vegetable oil
1 onion, diced
1 carrot, diced
½ small celery root, diced
⅓ cup rice
3 cups of chicken stock
10 ounces of cooked chicken breast
1 tablespoon butter
¼ cup flour
3 eggs, whisked
3 tablespoons of lemon juice

How to Make Egg Drop Soup With Chicken Breast

  1. Heat the vegetable oil in a cooking pot over low heat and add the onion. Cook and stir until it starts getting tender.
  2. Add the carrot, celery, and rice, while stirring. Add the chicken stock and bring to a boil.
  3. Add the cooked chicken breast, season with salt and pepper, and simmer for 1-2 minutes. Set aside.
  4. Melt the butter in a cooking pot over low heat. Add the flour and stir until smooth.
  5. Add 2 ladles of chicken soup and stir more. Bring to a simmer and remove from heat.
  6. Again place the soup over low heat, add the butter-flour mixture, whisked eggs, and lemon juice. Stir for 1 minute and remove from heat.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top