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Receta Chicken Soup With Egg And Cheese

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Raciónes: 6

Ingredientes

Cost per serving $2.24 view details
  • 12 c. canned low-salt chicken broth
  • 2 x chicken breast halves with skin and bones skin removed
  • 3 lrg carrots peeled
  • 1 lrg onion quartered
  • 1 x celery stalk with leaves
  • 1 x bay leaf
  • 1/3 c. farina (instant Cream of Wheat)
  • 3 lrg Large eggs
  • 6 Tbsp. freshly-grated Parmesan cheese
  • 1/4 c. cool water Salt to taste Freshly-grnd black pepper to taste Minced fresh parsley for serving

Direcciones

  1. Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer till chicken is cooked through, about 25 min.
  2. Remove chicken and carrots from broth. Cut chicken into bite-size pcs; throw away bones. Thinly slice carrots. Throw away onion, celery, and bay leaf.
  3. Bring broth to boil. Gradually whisk in farina; boil till broth is very slightly thickened and smooth, whisking often, about 5 min.
  4. Whisk Large eggs, 4 Tbsp. cheese, and 1/4 c. water in medium bowl; gradually pour into boiling broth, stirring constantly till small egg threads form, about 3 min. Add in chicken and carrots to pot; simmer till heated through, about 5 min.
  5. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 Tbsp. cheese and parsley.
  6. This recipe yields 6 servings.
  7. Comments: This soup is from Italy.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 631g
Recipe makes 6 servings
Calories 260  
Calories from Fat 89 34%
Total Fat 9.93g 12%
Saturated Fat 2.93g 12%
Trans Fat 0.06g  
Cholesterol 134mg 45%
Sodium 247mg 10%
Potassium 720mg 21%
Total Carbs 20.75g 6%
Dietary Fiber 1.9g 6%
Sugars 4.05g 3%
Protein 24.29g 39%
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