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Chicken and Egg Soup is a comforting and flavorful dish made with tender chicken, eggs, and a light broth. The chicken is simmered to perfection, and the eggs are gently whisked into the hot broth, creating a silky texture. Often seasoned with simple ingredients like ginger, garlic, and soy sauce, this soup is both soothing and nutritious, perfect for any time of the day.

Chicken and Egg Soup

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Cook Time 30

Total Time 30

Servings

Calories 250 kcal

Ingredients

1 lb 450 g chicken breasts, cooked and shredded
4 cups 950 ml chicken broth
4 large eggs
Salt to taste

Instructions

Prepare Chicken: Cook chicken breasts until fully cooked, either by boiling or roasting. Shred into bite-sized pieces.
Heat Broth: In a large pot, bring chicken broth to a simmer.
Add Chicken: Add shredded chicken to the broth, simmering for a few minutes to combine flavors.
Eggs: Crack eggs into the simmering broth, stirring gently to form egg strands.
Season: Add salt to taste.
Serve: Serve hot, ensuring each bowl has a generous amount of chicken and egg.