Chicken Egg Drop Soup
Ingredients
- 2 cups of chicken chopped
- 1 tablespoon butter
- 1 tablespoon garlic paste
- 2 cups mushrooms roughly chopped
- 5 1/2 cups chicken stock
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 3 eggs lightly beaten*
- Salt to taste
- White pepper to taste
- 4 green onions cut up
- Thickener of choice**
Instructions
- In a large soup pot, melt the butter.
- Once melted add the garlic and stir to mix.
- Add the mushrooms and saute on medium until they have shrunk.
- Add the chicken and sprinkle with a bit of salt and white pepper.
- Toss to mix everything.
- Add the stock, soy sauce, and sesame oil and bring to a boil.
- Salt and white pepper to taste.
- Very slowly drizzle in the egg while stirring the soup. This will form long strings.
- Add half the green onions and stir to mix.
- Garnish the bowls with the rest of the green onion.
Notes
* You don't want to completely mix the whites and yolks, just lightly beat to break down the yolks.
** Use a few tablespoons of cornstarch mixed with water or for a low carb option Dixie Counters Thick It Up
** Use a few tablespoons of cornstarch mixed with water or for a low carb option Dixie Counters Thick It Up