Quick Chicken Tomato Egg Drop Soup

quick tomato chicken eggdrop soup

Whether you’ve been working remotely, home-schooling quarantined children, or going stir-crazy yourself while you stare out the window wishing the incessant rain would end, sometimes you just don’t feel like cooking a whole bag of dried beans or ransacking the pantry for the ingredients for yet another “taste-tempting” casserole.

When that happens, give yourself a break! You can make this soup in half an hour, It’s also low-calorie and low-fat and it’s guaranteed to taste better than that can of condensed “cream of whatever, ” you’ve been eyeing. Instead, serve this quick and easy soup with crackers and fresh fruit for a light lunch, or as a first course in a more substantial meal. Then take a deep breath. Tomorrow is another day.

15 oz canned tomatoes with juices
3 chicken bouillon cube
3 cups water
2 oz Spaghetti or Linguine, uncooked
2 large eggs, beaten
1/2 tsp dried basil or 1/2 cup fresh basil

1. Combine tomatoes, water and chicken bouillon cube in medium saucepan.

2. Bring to a boil and simmer 10 minutes.

3. Break pasta into 2″ pieces and add to the broth.

4. Increase heat (adding additional water if needed) and cook 8 minutes, or until pasta is done.

5. Using a fork or whisk, briskly stir in beaten egg. Cook one additional minute.

6. Adjust seasoning and serve. If desired, sprinkle with chopped herbs and/or grated parmesan cheese.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (11.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

nutrition quick tomato chicken eggdrop soup

Recipe Type: Soups

This entry was posted by Glyn Ruppe-Melnyk.

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