SPRING SOUP WITH POACHED EGG

This is something I make all the time (for breakfast, lunch, and dinner), so I thought I would share it with everyone even though it’s not spring. It’s so simple (3 ingredients) and has a really great clean feel – I love it.

INGREDIENTS

 2 eggs
 32 oz (1 quart) chicken broth
 1 head of romaine lettuce, chopped
 salt to taste

INSTRUCTIONS

STEP 1
Bring the chicken broth to a boil.
STEP 2
Turn down the heat and poach the 2 eggs in the broth for 5 minutes (for a slightly-runny egg).
STEP 3
Remove the eggs and place each into a bowl.
STEP 4
Add the chopped romaine lettuce into the broth and cook for a few minutes until slightly wilted.
STEP 5
Ladle the broth with the lettuce into the bowls.

NUTRITION FACTS
Calories: 150 Sugar: 5 g Fat: 5 g Carbohydrates: 11 g Fiber: 7 g Protein: 16 g