CHICKEN EGG DROP SOUP
Time in the Kitchen: 15 minutes
Servings: 3-4 (macronutrient profile based on 4 servings)
4 cups chicken stock
½ pound chicken tenders, cut into thin strips
1-2 cups chopped fresh vegetables or frozen vegetables (broccoli, green beans, carrots etc..)
2 eggs, beaten
2-3 green onions, sliced
Drizzling egg into hot broth creates a dumplinglike texture that makes a simple bowl of chicken soup a lot heartier. Egg drop soup is often served in
Chinese restaurants, and you can easily give this soup even more of an Asian flair by adding sliced mushrooms and drizzling a little tamari and
sesame oil into the broth.
Chicken tenders are thin strips of chicken from the breast that are fairly inexpensive—if your butcher doesn't sell them, simply buy a chicken breast
and cut it into thin strips.
Bring chicken stock to a gentle boil. Add raw chicken and raw vegetables. Simmer rapidly for five minutes.
Pour eggs into the broth in a steady stream, then gently stir the broth while the egg cooks.
Remove from heat after a minute or two and garnish with green onions.
Macronutrient Profile (perserving)