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

INGREDIENTS

• 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

DIRECTIONS

1. Drizzle some olive oil in a large pot (enough to hold the 8 cups of water) over medium-high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. Allow the egg to cook in the soup for a minute and then spoon into large bowls, be sure to get some chickeny chunks!

I cheated with this batch, they were already chicken tenders that I just had to cut down easily.

Almost ready for chowing down.

Yes, it is a TERRIBLE photo. BUT! You can see that I was creating the whirlpool action, and pouring egg AAAANNNNDDD taking a picture. So, yes, terrible photo, but AMAZING multitasking… right?!

My egg was quite thick in this batch, c’est la vie! The consequence of rushing through the drizzling process. Still delicious!

Nutritional information per serving (6 servings):

Calories 141 | Carbohydrates 4g | Fat 7g  |  Protein 9g  | Fiber 0g