Chicken, Kale and Egg Drop Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serves: 6
no noodle chicken noodle
My family loves soup. In particular, we love chicken noodle soup. I was determined to create a version that was as satisfying as the original as well as Check Yourself approved. I was inspired by the traditional Italian Straciatella (meaining little rag) soup. The eggs form the "little rags" by pouring the beaten mixture into very hot broth and then finsish the soup with Kale.
Ingredients
- 1 - 1 1/2 pounds cooked boneless skinless chicken breast shredded
- 2 stalks celery diced
- 3 carrots diced
- 2 Tablespoons Extra Virgin olive Oil
- 6 cups low sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large eggs beaten
- Large handful of Kale
Directions
In a pot over medium high burner heat oil
Add carrots and celery and cook until tender, about 5 minutes
Stir the veggies occasionally
Add broth, salt and pepper
Bring broth to a boil
Slowly pour the beaten eggs into the broth while continually stirring the broth with a fork
Add the greens and cook until wilted
Season soup with salt and pepper and serve.