Chicken, Broccoli and Egg Thread Soup

Ingredients

4 cups (1 L) chicken stock
2 cups (500 mL) water
1 lb (500 g) chicken breasts, bone-in, skinned
2 bay leaves
1 onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced on the diagonal
1 celery stalk, thinly sliced on the diagonal
3 cups (750 mL) broccoli florets and peeled stems, coarsely chopped
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 eggs
1/2 tsp (2 mL) sesame oil
dash hot pepper sauce

Directions

In large saucepan, bring chicken stock, water, chicken and bay leaves to boil, skimming off any foam; reduce heat, cover and simmer until chicken is no longer pink inside, about 20 minutes. Reserving liquid, remove chicken and let stand until cool enough to handle, about 10 minutes. Dice chicken, discarding bones. Discard bay leaves. Add onion, garlic, carrots, celery, broccoli, salt and pepper to pan; bring to boil. Reduce heat and simmer, uncovered, until broccoli is tender, about 4 minutes. With slotted spoon, divide vegetables among soup bowls; add chicken to bowls. Return soup to rolling boil. In small bowl, whisk together eggs, 2 tbsp (25 mL) water, sesame oil and hot pepper sauce; slowly pour in thin stream around edge of pan, gently stirring once or twice to form thin streamers. Pour over chicken mixture.
 

Makes: 4 to 6 servings

Preparation: 10 minutes

Cooking: 26 minutes

Standing: 10 minutes

Nutrients per serving:

Calories: 149
Protein: 20 g
Carbohydrate: 7 g
Fat: 4 g