Egg Drop Chicken Soup
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- 5 cups chicken stock
- 2 tablespoons soy sauce
- 2 eggs, well beaten
- 1 garnish
- 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
Yield: 4 servings
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
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