Created by: Felix4067
Created on January 2, 2012
Categories: Comfort Food, Soups/Stews, Vegetables, Garlic, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Stove Top, Diabetic, Gluten-Free, Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, Make it from scratch, Water (more)
"This one is, I believe, another Ralf_Kramden special. If you love garlic, you'll love this. I have occasionally added some cooked shredded chicken breast and/or pasta for more substance. This is a nice substitute for chicken soup when you're sick."
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Prep Time: 5mPT5M
Cook Time: 20mPT20M
OM-gosh this was so good, with a few minor changes I can't wait to make this soup again, I added in more garlic and used all chicken broth, smaking my lips together and salivating just thinking about this soup, thank you for posting your wonderful.... Read more
- 8 garlic cloves, minced
- 3 cans (14 1/2 ounces each) chicken broth
- 1 1/2 cups water
- 1 1/2 cup croutons (I use garlic and herb flavour)
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1 scallion, thinly sliced
What You Will Need
No special items needed.
Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly.
Add the broth, water, croutons, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low.
Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg.
Using a fork, slowly stir the egg mixture into the soup, forming egg strands; cook for 4 to 5 minutes, until heated through.
Ladle the soup into individual bowls, top with the scallion rings and serve immediately.
- Serving Size: 1 (80.8 g)
- Calories 50.5
- Total Fat - 1.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 34.7 mg
- Sodium - 68.7 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 0.5 g
- Sugars - 0.1 g
- Protein - 2.4 g
- Calcium - 21.3 mg
- Iron - 0.6 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg