Chicken Egg Drop Soup
By Victoria L. Cooksey
Comfort does not have to egual complicated.
Serves 5 to 6.
3 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cups chicken stock (homemade or store bought)
4 cups water
2 eggs, beaten
1 bunch scallions, thinly sliced
Salt to taste
Heat the olive oil in a stockpot. Lightly salt the chicken and place into the hot oil. Once the chicken has browned on both sides remove the chicken and chop the meat into small pieces. Turn the heat to low and add back the chicken and meat juices into the pot. Pour in the water and chicken broth. Simmer the soup for 30 minutes, stirring occasionally.
Bring the soup to a boil. Whisk the soup constantly while slowly pouring in the beaten eggs. Turn off the heat and stir in the scallions.