Ingredients1 h 6 m servings 233 cals
- 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 g fat; 22.9 g carbohydrates; 18.2 g protein; 127 mg cholesterol; 1068 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...
I just made this and I love it. I added dried basil, thyme some crushed celery seed. Will make it again. Going to try to freeze for lunches on the go!
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 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...
Found it a little bland as well. I suggest adding basil and oregano while simmering. Othetwise, a great soup!