Believe it or not, this soup makes an excellent breakfast! During the cold winter months, there is nothing better than starting your day with a hearty, savory soup. It provides some good protein, hydration, electrolytes and phytonutrients. And, it will warm you to the core!
Ingredients
- 4 cups (1 L) store-bought or homemade chicken stock
- 2 eggs
- 2 oz (56 g) baby arugula Pinch black pepper
- Unrefined sea salt as needed
- 4 tbsp (60 ml) olive oil
How to Make It
- Heat the stock in a medium saucepan on high heat until it reaches a rolling boil.
- While heating the stock, whisk the eggs until foamy. When the stock is boiling, add the eggs in a stream, stirring continuously. Stir for another minute until the egg is cooked, then add the arugula and turn off the heat. Add the black pepper and salt. Keep stirring until the arugula is wilted, about 30 seconds.
- Serve very hot.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 916 kcal Calories from Fat: 657 kcal |
|
% Daily Value*
|
| Total Fat 73 g 209% |
Trans Fat 0.0 g |
carbohydrates 33 g 25% |
Dietary Fiber 7 g 18% |
Protein 46 g 92% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |