Recipe-Finder.com
  • 30minutes
  • 189calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1182.95 ml chicken broth

  2. 118 1/59 ml white wine

  3. 236 1/29 ml medium egg noodles, uncooked

  4. 118 1/59 ml finely diced carrot

  5. 1 boneless skinless chicken breast , cooked and diced small

  6. 78.07 ml chopped flat leaf parsley

  7. 1/29-1 1/53 ml ground cumin

  8. 1/29 ml pepper

  9. 44 1/37 ml lemon juice

  10. 1 egg

  11. salt , to taste

Instructions Jump to Ingredients ↑

  1. In a saucepan, bring broth and wine to a boil. Add the finely diced carrots and egg noodles and simmer for about 15 minutes.

  2. Stir in chicken, chopped parsley, cumin and pepper.

  3. In a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth.

  4. Add this egg mixture SLOWLY to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"); DO NOT BOIL.

  5. Salt to taste and serve.

Comments

882,796
Send feedback