Chicken Soup with Vegetables and Egg
A quick and comforting soup with tender chicken, fresh greens, and a softly cooked egg in a savory broth. Ready in about 20 minutes, perfect for a light meal or snack.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 30g
Ingredients
- 1 lb chicken breast
- 4 cups chicken broth
- 2 cups mixed vegetables (e.g., carrots, celery)
- 2 eggs
- 2 cups fresh spinach or other greens
- 1 to taste salt and pepper
Instructions
- 1
In a pot, bring 4 cups chicken broth to a boil over high heat. Add 1 lb chicken breast and 2 cups mixed vegetables. Reduce heat to medium and simmer until chicken is cooked through, about 15 minutes.
- 2
Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- 3
Stir in 2 cups fresh greens and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- 4
Crack 2 eggs into the simmering soup, one at a time, and cook until whites are set but yolks are still soft, about 3 minutes. Serve hot.
Tools you’ll need
- large pot
- cutting board
- knife
- two forks
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