Egg Drop Soup

  • 171/2 oz. chicken stock

  • 7 oz. chicken breast, diced

  • 2 cups frozen vegetables, (broccoli, carrots, sweetcorn, beans, etc.)

  • 2 medium sized eggs, beaten

  • 3 scallions, finely sliced

  • Salt & Pepper

Bring the stock to a gentle simmer in a large saucepan. Add the chicken and vegetables. Simmer rapidly for 5 minutes. Pour eggs into the soup in a steady stream, then stir gently while the egg cooks. Season with salt and pepper to taste. Spoon into bowls and garnish with scallions. *2 servings

SoupJennifer Hummel