Egg Drop Chicken Soup

Egg Drop Chicken Soup

Yield: 4 servings

5 cups chicken stock
2 tablespoons soy sauce
2 eggs, well beaten
1 garnish, see below

Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10 inches above the pot while stirring briskly with the other hand. The egg noodles are done in 30 seconds. Add a garnish and serve immediately.

Good garnishes include parsley, sautéed mushrooms (prepared in advance), chives or dill.

Per Serving: 96 Cal (46% from Fat, 45% from Protein, 9% from Carb); 10 g Protein; 5 g Tot Fat; 2 g Carb; 0 g Fiber; 28 mg Calcium; 1 mg Iron; 1424 mg Sodium; 123 mg Cholesterol