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Chicken Soup Chinese Style Recipe
|Chicken stock||5 Cup (80 tbs)|
|Mushrooms||6 Small, finley sliced|
|Shredded chicken||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Soy sauce||2 Teaspoon|
Serving size: Complete recipe
Calories 934 Calories from Fat 341
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 10.9 g54.7%
Trans Fat 0 g
Cholesterol 636.6 mg
Sodium 4311.4 mg179.6%
Total Carbohydrates 61 g20.4%
Dietary Fiber 2.7 g10.7%
Sugars 28.6 g
Protein 86 g172.4%
Vitamin A 41.2% Vitamin C 29.6%
Calcium 14.7% Iron 33.1%
*Based on a 2000 Calorie diet
Heat stock until boiling.
Add mushrooms and onions; cook 2 to 3 minutes.
Beat eggs with a little salt and pepper until frothy.
Stir soup well.
Pour eggs steadily into soup, stirring constantly, so that it remains in shreds.
Let cook a minute or two to set egg.
Add soy sauce to taste.