Chicken and Egg Soup Recipe

Name: Chicken and Egg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken stock, preferably homemade (page 160); 2 tablespoons corn, grapeseed, or other neutral oil; 4 eggs, beaten; 1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks; 1 garlic clove, peeled and crushed, or more to taste; 3 scallions, trimmed and cut into 2-inch lengths; 1 tablespoon soy sauce; 1 teaspoon dark sesame oil; Salt and black pepper to taste; Tabasco sauce or cayenne to taste, optional; 2 tablespoons toasted sesame seeds (page 596)

Servings: persons

5 cups chicken stock, preferably homemade (page 160)
2 tablespoons corn, grapeseed, or other neutral oil
4 eggs, beaten
1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks
1 garlic clove, peeled and crushed, or more to taste
3 scallions, trimmed and cut into 2-inch lengths
1 tablespoon soy sauce
1 teaspoon dark sesame oil
Salt and black pepper to taste
Tabasco sauce or cayenne to taste, optional
2 tablespoons toasted sesame seeds (page 596)

1
Bring the chicken stock to a boil in a medium saucepan.
2
Meanwhile, heat the oil in an 8- or 10-inch skillet, preferably nonstick, over medium-high heat.
3
Add the eggs and spread out thinly into a circle.
4
When the eggs are cooked through and set, carefully flip them over and cook just until the other side is lightly browned.
5
Remove from the heat, cool, cut into thin strips, and set aside.
6
When the stock is boiling, add the chicken and garlic and simmer until the chicken is cooked through and tender, about 10 minutes.
7
Stir in the scallions, soy sauce, sesame oil, salt and pepper, and, if you like, hot sauce or cayenne.
8
Ladle into soup bowls; top with the egg strips and sesame seeds and serve.

923

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups chicken stock, preferably homemade (page 160), 2 tablespoons corn, grapeseed, or other neutral oil, 4 eggs, beaten, 1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks, and more.

Yes, Chicken and Egg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Egg Soup

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