Directions:
- Pour chicken stock into saucepan and bring to boil.
- Meanwhile place eggs in small bowl. add parsley, pepper and worcestershire sauce, beat well.
- Reduce heat under soup to medium. pour egg mixture into liquid and stir quickly; cook for 30 seconds.
- Remove from heat and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.57 Kcal (584 kJ) | ||
| Calories from fat | 46.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 8% | |
|---|---|---|---|
| Cholesterol | 90.84mg | 30% | |
| Sodium | 460.42mg | 19% | |
| Potassium | 347.11mg | 7% | |
| Total Carbs | 12.24g | 4% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 11.87g | 24% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 43.3 Kcal (181 kJ) | ||
| Calories from fat | 14.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 8% | |
|---|---|---|---|
| Cholesterol | 28.18mg | 30% | |
| Sodium | 142.85mg | 19% | |
| Potassium | 107.69mg | 7% | |
| Total Carbs | 3.8g | 4% | |
| Sugars | 1.86g | 24% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 3.68g | 24% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.1mg | 3% | |
| Calcium | 6.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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