Egg Drop Chicken Soup
Yield: 4 servings
Ingredients
- 5 cups chicken stock
- 2 tablespoons soy sauce
- 2 eggs, well beaten
- 1 garnish
Instructions
- 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, sauteed mushrooms (prepared in advance), chives or dill.
Nutrition
Per serving: 96 Cal (46% from Fat, 45% from Protein, 9% from Carb); 10g Protein; 5g Tot Fat; 2g Carb; 0g Fiber; 28mg Calcium; 1mg Iron; 1424mg Sodium; 123mg Cholesterol
