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Products / Kirkland

Chicken broth with egg and greens

A warm, quick soup built on a good stock. The broth itself is already flavored with vegetables and herbs, so you just need to poach an egg and wilt some greens into it for a nourishing bowl.

Serves 2. 15 minutes, 10 at the stove.

About 270 calories a serving, 34 g protein, 13 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2 cups fresh spinach or greens
  • 2 eggs

From your shelf

  • 4 cups chicken organic sipping bone broth, chicken (Kirkland)

Staples

  • to taste salt
  • to taste pepper
  • 1 clove, sliced garlic

  1. Pour 4 cups of the broth into a pot and bring it to a gentle simmer over medium heat. Add 1 sliced garlic clove and season with salt and pepper to taste.
  2. Once simmering, add 2 cups of fresh spinach or other greens and stir until they wilt, about 1 minute.
  3. Crack 2 eggs into the broth, spacing them apart. Poach them until the whites are set but yolks are still soft, about 3 to 4 minutes.
  4. Ladle the broth and greens into two bowls, setting one poached egg in each. Taste and adjust seasoning.

Note Swap the greens for shredded cabbage or thinly sliced zucchini if you prefer. Leftovers keep refrigerated for up to three days; reheat gently and poach fresh eggs to order. Serve with crusty bread and a squeeze of lemon if you have it.

On the label

ORGANIC CHICKEN STOCK, ORGANIC VEGETABLE BROTH (ORGANIC CARROT, ORGANIC CELERY, ORGANIC ONION), WITH LESS THAN 2 PERCENT ORGANIC FLAVOR, NATURAL ROASTED FLAVOR, SALT, ORGANIC LEMON JUICE CONCENTRATE, ORGANIC APPLE CIDER VINEGAR, ORGANIC ROSEMARY EXTRACT, ORGANIC TURMERIC EXTRACT (COLOR).

Kirkland, canned soup, serving 240 MLT, package 946 mL/192 fl oz. Ingredients as printed on the label.

More from Kirkland

Other chicken broth

Cooks as chicken broth. Half of it left? Use up the chicken broth.

Had this in a photo? Cook with it Photograph your shelf