Asian Chicken Soup
Recipe courtesy of the American Egg Board.
1 (32-ounce) box reduced-sodium, ready to serve chicken broth
1/4 cup rice vinegar
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground white pepper
2 to 3 dashes ground ginger
1 cup frozen Asian vegetable blend or stir-fry vegetables
1/2 cup cooked, diced chicken
4 large eggs
1/4 cup chopped green onions
- Combine broth, vinegar, soy sauce, pepper and ginger in large saucepan; bring to a boil. Add vegetable blend; return to a boil. Reduce heat to medium; simmer until vegetables are tender, about 2 to 3 minutes Add chicken; simmer 2 minutes.
- Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, Slip egg into simmering soup. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir.
- Ladle soup into bowls and top each with a poached egg and 1 tablespoon green onions. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 162; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 201mg; Total Carbs: 7g; Fiber: 1g; Protein: 18g; Sodium: 347mg.
Recipe and photograph courtesy of the American Egg Board.