Clear Chicken et Egg Soup

clear chicken et egg soup

Clear Chicken et Egg Soup

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Servings: 4
Calories: 210


  • 1 tsp salt
  • 1 tbsp rice wine vinegar
  • 4 eggs
  • 1 1/2 pints chicken stock
  • 1 leek sliced
  • 4 1/2 oz broccoli florets
  • 4 1/2 oz shredded cooked chicken
  • 2 open-cap mushrooms sliced
  • 1 tbsp dry sherry
  • dash of chilli sauce
  • chilli powder to garnish


  • Bring a large saucepan of water to the boil and add the salt and rice wine vinegar.
  • Reduce the heat so that it is just simmering and carefully break the eggs into the water, one at a time. Poach the eggs for 1 minute.
  • Remove the poached eggs with a slotted spoon and set aside.
  • Bring the chicken stock to the boil in a separate pan and add the leek, broccoli, chicken, mushrooms and sherry and season with chilli sauce to taste. Cook for 10-15 minutes.
  • Add the poached eggs to the soup and cook for a further 2 minutes. Carefully transfer the soup and poached eggs to 4 soup bowls. Dust with a little chilli powder and serve immediately.
Calories: 210 kcal
Carbohydrates: 12 g
Protein: 19 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 193 mg
Sodium: 937 mg
Potassium: 509 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 826 IU
Vitamin C: 31 mg
Calcium: 65 mg
Iron: 2 mg
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