Egg Drop Chicken Soup

Doszbvnp

In the Brooder
8 Years
May 24, 2011
30
0
32
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
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
 

kuntrygirl

Reduce, Reuse, Recycle
11 Years
Feb 20, 2008
22,031
766
461
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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