Weight Watchers Egg Drop Soup with Chicken and Shiitake recipe

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  • Healthy
  • Low-fat
  • Weight Watchers

makes:

Skill:

easy

Cost:

cheap

Spice:

mild

5-a-day:

3

Prep:

20 min

Cooking:

10 min

This Weight Watchers chicken and shiitake egg drop soup is delicious. Perfect for a light lunch or dinner for anyone that's watching their weight.

This chicken and shiitake egg drop soup recipe, created by WW – the new Weight Watchers, serves two people, and only takes 30 minutes to make. It's a perfect low-fat recipe if you're counting calories and trying to shed some pounds. This egg drop soup is a warm and hearty mid-week family treat, and with the addition of chilli paste it has a spicy kick. We recommend making this soup in a big batch so you can freeze some for future lunches and dinners. And, if you're feeling adventurous, you could swap out the chicken egg for a duck or quail egg for an extra twist. It's only two SmartPoints per serving if you're tracking your meal points.

Ingredients

  • Calorie controlled cooking spray
  • 450g shiitake mushrooms, stems removed and caps sliced
  • 2 teaspoons finely chopped fresh ginger
  • 4 spring onions, trimmed, green and white parts chopped separately
  • 480ml chicken stock, made with 1 stock cube
  • 4 teaspoons reduced-salt soy sauce
  • 1 teaspoon chilli paste, plus an extra 2 teaspoons to serve
  • 230g cooked skinless chicken breast fillets, chopped
  • 1/2 teaspoon cornflour
  • 2 large eggs, beaten

Method

  • Mist a large pan with cooking spray and set over a medium heat. Add the mushrooms, ginger and the white parts of the spring onions, and cook for 5 minutes, stirring often,until the mushrooms are tender.

  • Add the stock, soy sauce, chilli paste and cooked chicken,then bring the mixture to the boil and cook for 1 minute.

  • In a small bowl, combine the cornflour and 1 teaspoon water. Stir the mixture into the soup, then reduce the heat to a simmer and cook for another 3 minutes.

  • Spoon about 3 tablespoons of the hot soup into a small bowl and stir in the eggs. Slowly pour the egg mixture back into the pan and cook, stirring constantly, for 1 minute. Serve the soup with the green parts of the spring onions scattered over the top and the extra chilli paste on the side for drizzling over.

Top tip for making Weight Watchers Egg Drop Soup with Chicken and Shiitake

To make this soup vegetarian, swap the chicken stock for a vegetable version and the chicken breast fillets for cubed tofu. The SmartPoints will stay the same.

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