Healthy, nutritious and wholesome! There's nothing better than a good bowl of soup, like this quick-cooking and delicious chicken egg drop soup, brimming with chicken, colorful vegetables and eggs.
When our 5 year old complained of a bad throat after an eventful evening at a splash pool party followed by endless helpings of ice creams, the only thing that would make his throat feel better is soup ! This is the ultimate comfort food for anyone with a bad throat!
Here goes the recipe.
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| Chicken Egg Drop Soup |
When our 5 year old complained of a bad throat after an eventful evening at a splash pool party followed by endless helpings of ice creams, the only thing that would make his throat feel better is soup ! This is the ultimate comfort food for anyone with a bad throat!
Here goes the recipe.
Prep time - 7-10 mins
Cook time - 7-10 mins
Cook time - 7-10 mins
**Serves 2 adults and 1 child**
1/4 cabbage chopped
1/2 carrot diced
1 onion chopped
1/2 capsicum diced
2 green chilies minced
4 teaspoons ginger-garlic paste
2 teaspoons oil
1 cup Stock (Veg / Chicken)
2 cups water
1/4 boiled chicken breast roughly shredded
1 stick Lemon grass
2 tablespoons Chives
2 teaspoons Soy sauce
2 eggs beaten
2 teaspoons corn-starch dissolved in cold water
Salt & pepper to taste
1/2 carrot diced
1 onion chopped
1/2 capsicum diced
2 green chilies minced
4 teaspoons ginger-garlic paste
2 teaspoons oil
1 cup Stock (Veg / Chicken)
2 cups water
1/4 boiled chicken breast roughly shredded
1 stick Lemon grass
2 tablespoons Chives
2 teaspoons Soy sauce
2 eggs beaten
2 teaspoons corn-starch dissolved in cold water
Salt & pepper to taste
In a large pot, heat the Oil & add in the ginger-garlic paste. Sauté for about 30 seconds.
Add the chopped onions & sauté until onions are soft and translucent.
Now add the remaining veggies and shredded chicken & sauté for about a minute.
Add the stock, water & lemon-grass and bring to a boil.
Boil until veggies are cooked. **Do not overcook the veggies since that reduces the nutritional value of the veggies.**
Add the corn-starch & boil to required thickness.
Add the beaten eggs while stirring the soup.
Add soya sauce and Salt & pepper to taste.
Take off the heat, remove the lemon grass stick & serve immediately.
Add the chopped onions & sauté until onions are soft and translucent.
Now add the remaining veggies and shredded chicken & sauté for about a minute.
Add the stock, water & lemon-grass and bring to a boil.
Boil until veggies are cooked. **Do not overcook the veggies since that reduces the nutritional value of the veggies.**
Add the corn-starch & boil to required thickness.
Add the beaten eggs while stirring the soup.
Add soya sauce and Salt & pepper to taste.
Take off the heat, remove the lemon grass stick & serve immediately.
You can serve it with soup sticks or add croutons for a crunchy effect to the soup!
