Egg-Drop Chicken Soup Recipe
(SERVES 4 TO 6)

5 cups/ 1.2 L
2
1 tsp/ 5 mL
 

chicken stock, heated
eggs, well beaten
chopped fresh parsley
freshly ground pepper
few drops Worcestershire sauce

Method:

1. Pour chicken stock into saucepan and bring to boil.

2. Meanwhile, place eggs in small bowl. Add parsley, pepper and Worcestershire sauce; beat together well.

3. Reduce heat under soup to medium. Pour egg mixture into liquid and stir quickly; cook 30 seconds.

4. Remove from heat and serve at once.

1 SERVING:     47 CALORIES     1g CARBOHYDRATE     5g PROTEIN     3g FAT     0g FIBER

 

Recipes by Country  Soups & Starters Salads BBQ & Roasts  Italian food Indian food  Fish & Seafood Poultry & Game Meat  Chinese food Vietnamese food  Snacks & Sandwiches Casseroles & Stews Rice & Pasta  Japanese food Thai food  Sauces, Stocks & Stuffing Cajun & Creole Drinks Desserts      Jams, Pickles, Preserves Breads, Biscuits & Cakes Vegetables      Drinks Vegetarian food