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.

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: 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.

Chicken Soup with Egg and Cheese

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