Egg drop chicken soup
Egg drop chicken soup recipe in the low carb category
Recipe ingredients:
- 5 cups chicken stock
- 2 tablespoons soy sauce
- 2 eggs, well beaten
- 1 garnish, see below
Recipe method:
- Add soy sauce to the chicken stock and bring to a boil.
- Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10 inches above the pot while stirring briskly with the other hand.
- The egg noodles are done in 30 seconds.
- Add a garnish and serve immediately.
- Good garnishes include parsley, sauteed mushrooms, chives or dill.
Per serving: 96 cal (46% from fat, 45% from protein, 9% from carb); 10 g protein; 5 g tot fat; 2 g carb; 0 g fiber; 28 mg calcium; 1 mg iron; 1424 mg sodium; 123 mg cholesterol