Easy Egg Drop (Flower) Soup

by Pat Tyler

(soup, eggs, chicken, chicken broth)

Yield: 4 servings
Prep Time:
Inactive:
Cook Time:

Ingredients

1 48-oz carton low sodium chicken broth
2 eggs, beaten with a little water (1 Tbsp)
1 12.5 oz can chicken, crumbled with fork
1 hand full egg noodles
1 hand full frozen peas
salt & pepper to taste
2 green onions, sliced for garnish

Instructions

1. Heat broth in medium sauce pan.
2. When the broth is boiling, drizzle ribbons of beaten eggs in a circle in a small stream.
3. Let the egg ribbons cook for a minute then add noodles, crumbled canned chicken and the can broth. Cook until the noodles are about done, then add the frozen peas.
4. Season and add garnish.
5. Dish up for a hardy lunch or first dinner course.