Chicken, Egg and Broccoli Soup

This simple soup is brightened by the addition of broccoli florets.

Chicken, Egg and Broccoli Soup


Quantity Ingredients
5-1/2 cups low-sodium chicken broth
3-1/2 cups coarsely chopped broccoli florest (about 1-1/2 lbs. broccoli)
2 large eggs
4 tbsp freshly grated Parmesan cheese


1. Bring 5 cups chicken broth to boil in a large pot. Add broccoli florets. Reduce heat and simmer until broccoli is just tender, about 5 minutes. 2. Meanwhile, whisk eggs and remaining � cup chicken broth in medium bowl to blend well. Bring soup back to boil. Very slowly pour egg mixture into soup without stirring (egg mixture will form fluffy clumps); boil 1 minute. Stir gently to blend. 3. Season soup with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 tablespoon Parmesan cheese. Nutrition Information per serving: 142 calories, 7g total fat, 3g saturated fat, 164mg cholesterol.