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Add a photoServings: 2
Ingredients
- 1 env Chicken Noodle Soup Mix making 4 c. soup
- 1 Tbsp. Dry Parsley Flakes
- 1/3 c. Dry Whole Egg Pwdr
- 1 env Lemon Juice Crystals
- 4 c. Water
Directions
- 1. Cook the chicken soup according to package directions.
- 2. Mix the dry egg with 1/3 c water to make a cream. When soup is cooked, slowly ladle a thin stream of soup into the egg mix, stirring the egg vigouously, till about 1 c. of soup has been added.
- 3. Pour the egg mix into the soup remaining in the pot, mixing well.
- 4. Remove from heat, add in lemon crystals, and serve.
- Makes about 4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 2 servings | |
| Calories 62 | |
| Calories from Fat 35 | 56% |
| Total Fat 3.86g | 5% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 198mg | 8% |
| Potassium 78mg | 2% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.47g | 0% |
| Protein 5.08g | 8% |
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