Light Egg and Chicken Soup
PakistaniWeight ManagementDesi eggsEasy
A light, clear chicken soup with ribbons of egg — warm, filling and high in protein, with almost no oil.
Prep time10 min
Cook time18 min
Total time28 min
Servings2
Ingredients
- 2 eggs, beaten
- 150 g chicken breast, diced small
- 1 small onion, chopped
- 1 small carrot, diced
- 1/2 tsp salt
- A pinch of black pepper
- 4 cups water
- 1 tsp oil
- Fresh coriander for garnish
Method
- Heat oil in a pan and cook the onion for 2 minutes until soft.
- Add the chicken, carrot, salt and water. Bring to a boil, then simmer for 12–15 minutes until the chicken is cooked through.
- Skim any foam from the surface for a clear soup.
- Drizzle in the beaten egg while stirring gently.
- Cook for 2 more minutes, season with black pepper, garnish and serve hot.
Nutrition — estimated per serving
Calories (estimate)170 kcal
Protein (estimate)22 g
Fat (estimate)6 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the soup at a gentle simmer so it stays clear. Food safety: chicken must be cooked through with no pink parts, and the egg fully set. Allergens: contains egg. Substitute: use mushrooms instead of chicken, or add a handful of spinach at the end. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.