Chicken Egg Drop Soup Food

EGG DROP CHICKEN NOODLE SOUP

Steps:

• Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
• Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
• Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

CHICKEN NOODLE EGG DROP SOUP

Steps:

• To make the stock, place the whole chicken, carrots, celery, onion, garlic, bay leaves, herbs, salt and pepper in a large stock pot. Cover the ingredients with water - enough to cover them by an inch or so. I usually use about 4 quarts (a gallon!) of water total and I find that makes for a very flavorful stock!
• Bring the stock to a boil, then reduce it to a simmer and cover it. I tend to leave the lid very slightly cracked - enough so the stock doesn't boil over, but not enough that the liquid evaporates. As you're cooking the stock, you can skin the foam off the top. I let my stock simmer for 2 to 3 hours.
• When it's finished, I discard the vegetables and herbs. I place the chicken on a large platter to cool and then pull the meat from the chicken.
• I like to double strain the chicken stock. I place a fine mesh strainer over a large bowl or measuring cup and strain the stock once. This catches any loose herbs, vegetables or pieces of chicken. I then strain it one more time the same way.
• I like to use the chicken from the whole bird that I use to make the stock. I always see conflicting information about this (some people think it's flavorless, others think it's dry, etc), but I think it works great and we love it. If you'd like to discard the entire chicken and meat, you can always use a store bought rotisserie chicken or cook other chicken breasts to get the meat for your soup.
• To make the soup, heat the same stock pot over medium heat. Add the butter and once it's melted, add the onions, carrots and celery with a pinch of salt and pepper. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
• Stir the chicken into the vegetables. Add the stock back into the pot. I usually add it all back in and this makes a large portion of chicken noodle soup! Depending on how many people you are feeding, you can take the soup and freeze it at this point, before adding the noodles. The noodles will soak up the liquid, so you want to add those in shortly before serving.
• Bring the mixture to a simmer. If you like a noodle heavy soup, you can go with a full 12 ounces. If you want a more brothy soup, start with 8 ounces. Add the noodles and within 15 minutes, the soup should be ready to serve. Squeeze in the lemon juice. Taste the soup and season it additionally with salt and pepper if desired.
• To serve bowls of the egg drop soup, take 1 to 2 eggs (your preference!) and lightly beat them in small bowl of measuring cup. Ladle the hot soup into bowls (this is the key! You want it to be hot!) and immediately drizzle in the beaten egg in a slow stream. Use your spoon to slowly swirl the soup back and forth.
• You can garnish the soup with fresh parsley or cilantro, as well as a drop of toasted sesame oil if you wish!

CHICKEN EGG DROP SOUP

Steps:

• In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic., Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

CHICKEN CORN EGG DROP SOUP

Steps:

• In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
• In a small bowl or cup, mix together the cornstarch and water. Pour this into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
• Gradually add the beaten egg while stirring the soup.
• Remove from heat and serve.

EGG DROP SOUP WITH CHICKEN

Steps:

• In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
• Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
• Stir gently before ladling into bowls.

EGG DROP SOUP

Steps:

• In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.

CHICKEN EGG-DROP SOUP

Steps:

• Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
• Photograph by Con Poulos

CHICKEN EGG DROP SOUP

Steps:

• 1. Combine all the ingredients except the eggs and flour. Bring to a rapid boil.
• 2. once boiling, add the flour and stir with a fork or wisk. Make sure the flour blends.
• 3. Let it boil while you prepare the eggs. Take your 2 eggs and put in a bowl and mix gently. Do not wisk or beat. Just blend it.
• 4. Once your eggs are blended, remove the soup from the stove. Take a fork and pour the egg through the fork into the soup a little at a time. It took me 4 pours to add all the egg. After each pour stir the soup with the fork to kind of break up the egg, not vigorously, just enough to see strands of egg. Do this until the eggs all the eggs are poured into the soup. Serve hot.