Egg Drop Chicken Soup

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Doszbvnp, Jun 3, 2011.

  1. Doszbvnp

    Doszbvnp In the Brooder

    May 24, 2011
    Egg Drop Chicken Soup

    Yield: 4 servings

    5 cups chicken stock
    2 tablespoons soy sauce
    2 eggs, well beaten
    1 garnish, see below

    Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10 inches above the pot while stirring briskly with the other hand. The egg noodles are done in 30 seconds. Add a garnish and serve immediately.

    Good garnishes include parsley, sautÃ[​IMG]ed mushrooms (prepared in advance), chives or dill.

    Per Serving: 96 Cal (46% from Fat, 45% from Protein, 9% from Carb); 10 g Protein; 5 g Tot Fat; 2 g Carb; 0 g Fiber; 28 mg Calcium; 1 mg Iron; 1424 mg Sodium; 123 mg Cholesterol
  2. kuntrygirl

    kuntrygirl Reduce, Reuse, Recycle

    Feb 20, 2008
    Opelousas, Louisiana
    Thank you for posting this recipe. I love egg drop soup and from time to time will buy at our local chinese restaurant. Now I can make my own.


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