Broccoli Chicken Soup Recipe


  • 4 Eggs
  • 2 cups Water
  • 1 cup fine Noodle
  • s
  • tsp Garlic paste
  • tsp Garam Masala
  • 400 gm Chicken broth
  • 150 gm Chicken chunk, flaked
  • cup Parmesan cheese, grated
  • 300 gm frozen Broccoli, chopped


  1. In medium saucepan, combine broth, water, broccoli, and garam masala. Bring to boiling over high heat.
  2. Stir in noodles. Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes.
  3. Stir in chicken. Keep hot over low heat.
  4. In large pan, bring 3 inches of water to boiling. Break eggs into small bowl. Reduce heat to simmering. Hold bowl close to water's surface and let eggs slide separately into water.
  5. Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes.
  6. Pour 1 cup of the soup into each of 4 bowls. Lift eggs with slotted spoon and gently lower onto soup. Sprinkle each with 1 tablespoon of the cheese.

Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.

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