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Easy Corn And Egg Shred Soup Recipe
|Canned cream style corn||17 Ounce|
|Chicken broth||10 1⁄2 Ounce, condensed|
|Canned boned chicken||5 Ounce, coarsely chopped|
|Snipped chives||1 Tablespoon|
Serving size: Complete recipe
Calories 733 Calories from Fat 220
% Daily Value*
Total Fat 25 g37.8%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 523 mg
Sodium 2512.1 mg104.7%
Total Carbohydrates 90 g30%
Dietary Fiber 6.2 g24.6%
Sugars 17.9 g
Protein 53 g105.5%
Vitamin A 29.9% Vitamin C 51.5%
Calcium 8.1% Iron 21.7%
*Based on a 2000 Calorie diet
Heat to boiling, stirring occasionally.
Beat eggs thoroughly.
Pour slowly into the hot soup in a thin stream, beating constantly with a fork till egg cooks and shreds very finely.
Ladle into soup bowls.
Sprinkle fresh chives over each serving.
Garnish with parsley sprigs, if desired.