This simple, yet hearty
chicken, broccoli and noodle soup is served topped with a poached
egg and garnished with freshly grated Parmesan cheese.
Broccoli
Chicken Soup
1 (10 3/4-ounce) can condensed
chicken broth
2 cups water
1 (10-ounce) package frozen chopped broccoli
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup (2 ounces) fine noodles
1 (5-ounce) can chunk chicken, flaked
4 large eggs
1/4 cup freshly grated Parmesan cheese
- In medium saucepan, combine broth, water,
broccoli, and seasonings. Bring to boiling over high heat. Stir
in noodles. Reduce heat to medium and cook, stirring occasionally,
until noodles are tender, 10 to 12 minutes. Stir in chicken.
Keep hot over low heat.
- In large saucepan, bring 3-inches of water
to boiling. Break eggs into small bowl. Reduce heat to simmering.
Hold bowl close to water's surface and let eggs slide separately
into water. Cook until whites are set and yolks begin to thicken
but are not hard, 3 to 5 minutes.
- Pour 1 cup of the soup into each of 4
bowls. Lift eggs with slotted spoon and gently lower onto soup.
Sprinkle each with 1 tablespoon of the cheese.
Makes 4 servings.
Recipe and photograph provided courtesy
of the American Egg Board.
