Quick Chicken Tomato Egg Drop 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.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
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.
Recipe Type: Soups