Chicken Soup with Egg and Cheese Recipe

Name: Chicken Soup with Egg and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups canned low-salt chicken broth; 2 chicken breast halves with skin and bones, skin removed; 3 large carrots, peeled; 1 large onion, quartered; 1 celery stalk with leaves; 1 bay leaf; 1/3 cup farina (instant Cream of Wheat); 3 large eggs; 6 tablespoons freshly grated Parmesan cheese; 1/4 cup cold water; Chopped fresh parsley

Servings: persons

½ cups canned low-salt chicken broth
2 chicken breast halves with skin and bones, skin removed
3 large carrots, peeled
1 large onion, quartered
1 celery stalk with leaves
1 bay leaf
1/3 cup farina (instant Cream of Wheat)
3 large eggs
6 tablespoons freshly grated Parmesan cheese
1/4 cup cold water
Chopped fresh parsley

1
Combine first 6 ingredients in large pot.
2
Bring to boil.
3
Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
4
Remove chicken and carrots from broth.
5
Cut chicken into bite-size pieces; discard bones.
6
Thinly slice carrots.
7
Discard onion, celery, and bay leaf.
8
Bring broth to boil.
9
Gradually whisk in farina; boil until broth is very slightly thickened and smooth, whisking often, about 5 minutes.
10
Whisk eggs, 4 tablespoons cheese, and 1/4 cup water in medium bowl; gradually pour into boiling broth, stirring constantly until small egg threads form, about 3 minutes.
11
Add chicken and carrots to pot; simmer until heated through, about 5 minutes.
12
Season soup with salt and pepper.
13
Ladle soup into bowls.
14
Sprinkle with 2 tablespoons cheese and parsley.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ½ cups canned low-salt chicken broth, 2 chicken breast halves with skin and bones, skin removed, 3 large carrots, peeled, 1 large onion, quartered, and more.

Yes, Chicken Soup with Egg and Cheese 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.

That's it — enjoy your meal!

Chicken Soup with Egg and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions