Servings: 4
Diet: Vegetarian & Gluten-Free
Per Serving: 150 Calories | 7g Carbs | 1g Sugar | 1g Fiber | 7g Fat (2.5g Sat Fat) | 13g Protein | 340mg Sodium
Ingredients
- 4 cups chicken broth, low sodium
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch or 2 tablespoons for a thicker soup
- 5 eggs, beaten
- 1 bunch scallions, white and light green parts, chopped
- Optional: hot sauce
Instructions
- In a medium saucepan, bring 4 cups of chicken broth to a boil. Reduce the heat to simmer.
- Stir in the soy sauce and cornstarch. Continue stirring until the cornstarch dissolves. Using a ladle or large spoon, stir the soup in a circular motion and slowly drizzle in the egg until it has all been added. Let simmer for 1 minute.
- Ladle into bowls and top with scallions. Add hot sauce to taste, if desired.
Nutrition Boost: Top with leftover cooked chicken (or 1 can of chicken) and veggies, roughly chopped.
Make it Gluten-Free: Use gluten-free soy sauce or tamari instead of regular soy sauce.
Make it Vegetarian: Use vegetable broth instead of chicken broth.