Soup
Asian chicken & egg soup
PrepPr10 minCookCk5 minTotalTot15 minServesSrv1Ca:PCa:P1:1.7
Ingredients
- 1 cup concentrated chicken bone broth (or regular broth)
- 1/2 cup leftover cooked chicken, shredded
- 1 green onion, chopped
- 1 egg
- 1 tsp chili oil crunch (just the oil)
- 1/2 tsp butter (or additional chili oil, optional)
Directions
- Heat 1 cup chicken bone broth in a pot until hot.
- Add shredded chicken to the broth and warm through.
- Beat egg with 1 tsp chili oil in a small bowl.
- Heat a pan with butter (or chili oil) over medium heat.
- Lightly fry the egg until slightly undone, then transfer to a serving bowl.
- Top egg with chopped green onion.
- Pour hot broth and chicken over the egg and serve.
Nutrition Facts
Per serving (whole recipe makes 1 serving).
- Calories 214.9
- Total Fat 10.5g
- Saturated Fat 3.8g
- Trans Fat 0.1g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 3.7g
- Cholesterol 230 mg
- Sodium 669.8 mg
- Carbohydrate 10.1g
- Fiber 2.2g
- Sugar 0.1g
- Protein 22g
- Calcium 113.5 mg
- Phosphorus 196.2 mg
- Ca:P ratio 1:1.7
- Vitamin A 310.7 mcg
- Vitamin C 13.4 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.3 mg
- B3 (Niacin) 1.4 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.2 mg
- Folate 68.8 mcg
- B12 0.9 mcg
- Vitamin K 156.9 mcg
- Copper 0.1 mg
- Zinc 2 mg
- Selenium 23.3 mcg
