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Cream of Chicken Soup with Poached Eggs for One<\/p>\nCream of Chicken Soup with Poached Eggs for One<\/p>\n
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1 \u00bd C. Chicken Broth<\/p>\n
\u00bd tsp. Chicken Bouillon Concentrate<\/p>\n
2 Eggs<\/p>\n
Salt & Pepper<\/p>\n
1\/4 C. Heavy Cream<\/p>\n
2 T. Parmesan<\/p>\n
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Pour your broth into a medium-size saucepan and put it over medium-low heat. Add the chicken bouillon concentrate, if using\u2014I think it improves the flavor, but some people object to it\u2014and bring just to a simmer. In the meanwhile, crack your eggs into a custard cup\u2014this way if a yolk breaks, you can save it for another recipe. When the broth is simmering, turn it down so it\u2019s just below a simmer, add salt and pepper to taste, and slip in the eggs. Poach until set to your liking\u2014I give mine 7 minutes. While the eggs are poaching, put the cream in a bowl. When the eggs are done, transfer them to the bowl with a slotted spoon. Pour in the broth, top with the Parmesan, and supper is ready.<\/p>\n
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1 SERVING with: 442 Calories; 36 g Fat (74.0% calories from fat); 24 g Protein; 5 g Carbohydrate; 0 g Dietary Fiber; 5 g Net Carbs<\/p>\n","protected":false},"excerpt":{"rendered":"
Cream of Chicken Soup with Poached Eggs for One 1 \u00bd C. Chicken Broth \u00bd tsp. Chicken Bouillon Concentrate 2 Eggs Salt & Pepper 1\/4 C. Heavy Cream 2 T. Parmesan Pour your broth into a medium-size saucepan and put it over medium-low heat. Add the chicken bouillon concentrate, if using\u2014I think it improves the flavor, but some people object to it\u2014and bring just to a simmer. In the meanwhile, crack your eggs into a custard cup\u2014this way…<\/p>\n