Soup with tomatoes and eggs

Quick and easy to make, yet tangy and filling tomato soup. Recipe taken from a magazine "I like to cook", but I've changed it a lot. I added my favorite Italian flavor.
Ingredients for soup with tomatoes and eggs:
-
Chicken breast
(or fillet)
-
1 pc
-
Chicken Egg
-
3 pcs
-
Salt
(to taste)
-
Spices
(Italian herb mix, to taste)
-
Basil
( fresh, for decoration)
-
Hard cheese
(Parmesan cheese to taste)
-
Onions
(medium)
-
1 pc
-
Sweet pepper
(optional)
-
1 pc
-
Tomato
(large)
-
2 pcs
How to cook soup with tomatoes and eggs step by step with photos
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Here are the ingredients for the soup. |
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Finely chop the chicken breast and boil the broth for 0.5 hours. I used the frozen broth I had left over from making chicken rolls the previous weekend. Add finely chopped onion and pepper to the broth. Cook for 5 minutes. |
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Finely chop tomatoes and add to the soup. Cook for another 5-7 minutes. |
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Beat eggs with a whisk. |
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Pour them into the boiling soup, stirring with a whisk. Add spices. Boil it for 2 to 3 minutes. Soup is ready. |
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Grate cheese to taste and garnish with basil. The soup is tender and very fragrant! |
Nutritional Value:
Whole Dish: |
Calories
713.7 Calories
|
Protein
96.2 g
|
Fat
24.7 g
|
Carbohydrates
26.1 g
|
Per Serving: |
Calories 178.4 Calories |
Protein 24.1 g |
Fat 6.2 g |
Carbohydrates 6.5 g |
100g: |
Calories 81.1 Calories |
Protein 10.9 g |
Fat 2.8 g |
Carbohydrates 3 g |
Salt, Hard Cheese, Onions, Basil, Spices, Tomatoes, Tender, Chicken Eggs, Bell peppers, Soups, Hot Soups