Eggs & Chicken Soup

READY IN: 7mins
Recipe by Beeracuda

An excellent twist on the usual breakfast foods. Very tasty!

Top Review by Axe1678

Made for PAC Spring 2009. These eggs came our wonderfully fluffy! I added a couple of pinches of black pepper to the mix. The texture was surprisingly smooth compared to regular 'scrambled' eggs. Again, I would recommend a low-sodium can of soup as these eggs tasted quite salty. Thanks for posting!

Ingredients Nutrition

  • 8 large eggs
  • 1 (10 1/2 ounce) can cream of chicken soup


  1. In a large bowl, combine eggs and soup.
  2. Whip mixture until thoroughly smooth.
  3. Pour into heated and greased skillet.
  4. Heat until firm and fluffy, constantly folding egg and soup mixture.
  5. Serve and enjoy!

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