Ingredients1 h 6 m servings 233
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
- Cook's Note:
- Substitute chicken thighs for the chicken breasts, if desired, or use one of each.
Per Serving: 233 calories; 7.8 22.9 18.2 127 1068 Full nutrition
ReviewsRead all reviews 13
I added more chicken just because I had leftovers. I did add the eggs which I was reluctant to do. I thought is was better that veg beef soup I make all the time. The addition of the eggs was...
This has to be one of the perfect diet foods! I used shredded chicken (from a deli rotisserie chicken), added celery, steamed green beans, leftover roast corn cut from the cob, and a couple extr...
This is fantastic comfort food on a chilly day! I saw some of the suggestions in the reviews saying to add more herbs, so I added fresh cilantro, dried oregano and dried basil, and it was awesom...
Everybody in the family loved this. I added the egg drop, and had been lucky enough to receive a gift of fresh turnips, kale and s
Wonderful, simple recipe! It’s aromatic, delicious, and satisfying.
This is so good! Made this for work and family functions and there is never any left!
I had some leftover turkey and was looking for a good soup recipe. This was it! I only added carrots and celery because that is all I had on hand. I have never heard of adding eggs at the end...