Print
Email
Add a photoServings: 2
Ingredients
- 4 ounce. chicken soup base
- 1 1/4 gallon water
- 1/4 teaspoon pepper
- 1/4 c. minced onion
- 3 teaspoon soy sauce
- 3 Large eggs
- 2/3 c. flour
Directions
- Prepare chicken broth and boil. Separate chicken from bones and add in back to soup base. Mix Large eggs and flour together; set aside. Add in remaining ingredients to base. Drop egg mix into soup one spoonful at a time. Cover, cook for 5 min. Serve with sprinkled parsley flakes.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2509g | |
| Recipe makes 2 servings | |
| Calories 269 | |
| Calories from Fat 70 | 26% |
| Total Fat 7.79g | 10% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 648mg | 27% |
| Potassium 191mg | 5% |
| Total Carbs 34.82g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.58g | 1% |
| Protein 14.33g | 23% |
Advertisement
Advertisement
Reviews
January 1, 2009
omfg this recipe is awesome!!!!! all it needed was some water chestnuts!!I've cooked/tasted this recipe!This is a variation
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
