Easy Egg Drop (Flower) Soupby Pat Tyler
(soup, eggs, chicken, chicken broth)
Yield: 4 servings
1 48-oz carton low sodium chicken broth
2 eggs, beaten with a little water (1 Tbsp)
1 12.5 oz can chicken, crumbled with fork
1 hand full egg noodles
1 hand full frozen peas
salt & pepper to taste
2 green onions, sliced for garnish
- Heat broth in medium sauce pan.
- When the broth is boiling, drizzle ribbons of beaten eggs in a circle in a small stream.
- Let the egg ribbons cook for a minute then add noodles, crumbled canned chicken and the can broth. Cook until the noodles are about done, then add the frozen peas.
- Season and add garnish.
- Dish up for a hardy lunch or first dinner course.