Eggs Chicken Soup Recipe

Start your day with a delightful twist on breakfast! This quick and easy Fluffy Egg & Chicken Soup Scramble combines the comfort of chicken soup with the fluffiness of scrambled eggs for a protein-packed and flavorful meal. Ready in under 10 minutes, it's the perfect recipe for busy mornings or a unique brunch.

Prep Time 2 mins
Cook Time 7 mins
Calories 426.5 kcal
Protein 57g
Rating 4.0 (1 Reviews)
Eggs Chicken Soup 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggs Chicken Soup

  • 2 large eggs
  • Cream Of Chicken Soup

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How to Make Eggs Chicken Soup

  1. In a medium bowl, whisk together 2 large eggs until light and frothy.
  2. Add 1 cup of warmed chicken soup (homemade or store-bought) to the whisked eggs.
  3. Gently stir the egg and soup mixture until just combined. Do not overmix.
  4. Heat 1 tablespoon of butter or oil in a non-stick skillet over medium heat.
  5. Pour the egg and soup mixture into the heated skillet.
  6. Cook, stirring gently and frequently, until the eggs are set but still slightly moist, about 3-5 minutes. Avoid overcooking.
  7. Serve immediately. Garnish with fresh herbs (like chives or parsley) if desired.

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

9g

Fat

42g

Carbs

4g