“This soup could not be any easier. My family has been making this for years. My grandmother and mom would always have a pot of chicken stock cooking. I make this with can stock for a quick week night lite fare. This and a salad and you have a meal. If making stock from scratch, add about 2 cups of the cooked chicken to the soup.”
READY IN:
10mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 2 eggs
  • 12 cup seasoned breadcrumbs
  • 12 cup grated Italian cheese
  • 6 cups chicken stock

Directions

  1. In a medium bowl, whisk the eggs.
  2. Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.
  3. Bring the stock to a boil and add chicken if desired.
  4. Stir in the egg batter in a slow steady stream.
  5. The batter will form fine, light flakes.
  6. Simmer the soup for 5 minutes.

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