Few things are easier and tastier than this simple egg-drop soup!
I created this recipe with busy families in mind
Directions: Combine water, onion, carrots, celery and chicken, and cook for about 15 minutes on med. heat (or until chicken is cooked and vegetables are soft). Take chicken out to cool while adding rice and chicken bouillon to the broth. Cook rice until it becomes soft. In a separate dish, whisk 2 eggs and slowly add them to the soup using a fork (or whisk), incorporating them in the broth.
As a finishing touch, add black pepper and chopped fresh parsley … Enjoy!
- 8 c. water
- 1 med. chopped onion
- 3/4 c. chopped carrots
- 2 celery sticks. chopped
- 4 chicken breasts
- 1/2 c. rice
- 2 cubes all natural chicken bouillon
- 2 eggs
- Pinch of black pepper
- 1 Tbsp. fresh parsley. chopped