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1 teaspoon cooking oil |
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2 tablespoons minced garlic (6 to 7 cloves) |
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1 can (14 1/2 oz.) reduced-sodium chicken broth |
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1/2 cup water |
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1/2 teaspoon paprika |
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1/8 teaspoon ground red pepper |
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1 can (3oz.) boned chicken, undrained |
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2 eggs |
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1/2 cup toasted croutons or stuffing cubes |
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2 tablespoons shredded or grated Parmesan cheese |
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2 tablespoons thinly sliced green onions with tops |
In medium saucepan over medium heat, cook garlic in hot oil, stirring frequently until lightly browned. Add broth, water, and seasonings. Bring to boiling. Reduce heat to simmering and cook 15 minutes. Stir in chicken.
Break cold eggs, one at a time, into bowl. Holding bowl close to broth's surface, slip eggs into soup. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 6 minutes. Place 1/4 cup croutons in each of 2 (12-ounce) bowls. With slotted spoon, gently place eggs on croutons. Ladle about 1 1/3 cups soup over each egg. Sprinkle with cheese and onions. |
