Another easy-peasy and delicious soup recipe that I happily whip up on lazy feeling nights. Gen loves it, so it is definitely going to be a consistant sight at our dinner table. Unlike most recipes for egg drop soup, I add pieces of gingered chicken, as I felt the soup needed a little oomph. The ginger adds a little zing and the chicken bumps this up from a starter to a meal. Also, sorry for the terrible pictures, I make this soup when I am very hungry and in a hurry, so pictures were low on my priority list, but the soup is high!
Egg Drop Soup w/ Ginger Chicken
- olive oil
- 1 chicken breast, cut in bite-sized pieces
- 1 1/2 tsp ground ginger (fresh ginger would also be great here, you will need to finely mince it)
- salt and pepper to taste
- 1 tsp garlic, minced
- 1 tbsp crushed red pepper flakes
- 4 green onions, sliced (white and green parts)
- 6 cups of chicken broth (I used Better Than Bouillon)
- 2 cups of water (you can do another 2 cups of chicken broth here if you’d like, I just find it a little strong)
- 2 tbsp soy sauce
- 4 eggs, beaten well
- Drizzle some olive oil in a large pot (enough to hold the 8 cups of water) over medium-high heat.
- Toss your chicken pieces in a small bowl with the ground ginger and a pinch of salt and pepper. Add to the pot with the oil.
- Sauté the chicken in the oil until begins to brown, about 7 minutes, be sure to move it around occasionally to brown most sides of the pieces. Add the garlic and the crushed red pepper flakes, sauté for an additional 5 minutes until the garlic becomes fragrant and the chicken is cooked through.
- Add the broth, water, and green onions to the pot and bring the soup to a simmer over medium heat. Allow to simmer for 10 minutes.
- After 10 minutes, take a large spoon and stir the pot vigorously in one direction, creating a whirlpool. Slowly drizzle the beaten eggs into the soup, trying to maintain a thin stream. This is difficult and takes practice. Sadly I did it perfectly on my first try and haven’t gotten it since. It may also help to pour the egg through a fork, with the hope that the tines can help to break apart larger streams. If the whirlpool slows, stir it again before pour out more egg.
- Allow the egg to cook in the soup for a minute and then spoon into large bowls, be sure to get some chickeny chunks!
Nutritional information per serving (6 servings):
Calories 141 | Carbohydrates 4g | Fat 7g | Protein 9g | Fiber 0g