Recipe for Egg Drop Chicken Soup from the Low Carb section.
Egg Drop Chicken SoupYield: 4 servings 5 cups chicken stock
2 tablespoons soy sauce
2 eggs, well beaten
1 garnish, see below Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10 inches above the pot while stirring briskly with the other hand. The egg noodles are done in 30 seconds. Add a garnish and serve immediately. Good garnishes include parsley, saut?ed mushrooms (prepared in advance), chives or dill. Per Serving: 96 Cal (46% from Fat, 45% from Protein, 9% from Carb); 10 g Protein; 5 g Tot Fat; 2 g Carb; 0 g Fiber; 28 mg Calcium; 1 mg Iron; 1424 mg Sodium; 123 mg Cholesterol
We hope you enjoy your freshly made Egg Drop Chicken Soup. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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