Chicken and Egg Soup Recipe
Chicken and Egg Soup is a flavorful and delicious Indo-Chinese soup recipe. This soup is prepared with chicken and egg. This appetizer dish is an ideal for any party and can also be served as a starter before any meal. Let’s follow this recipe.
Ingredients
- 1chicken breast, cut juliennes
- 1leek, sliced
- 1/2 cupbutton mushroom, sliced
- 1carrot, sliced
- 1/2 cupbroccoli, chopped small
- 1 1/2 cupchicken stock/ water
- 1 tbspwhite vinegar
- 1egg
- saltto taste
- black pepperpowder for seasoning
- Oilfor cooking
Directions
- Heat oil in a wok, add chicken cut into juliennes, leek, mushrooms, carrot, and broccoli and cook for 3 minutes on a low flame.
- Now add chicken stock, salt and black pepper powder and cook on a low flame for 10 minutes.
- Then add white vinegar and allow to cook for some more time.
- Now break an egg in a small bowl and beat it till the yolk combines with white and when the soup is boiling add the egg into the soup and cook till egg floats on the top of the soup.
- Switch off the flame and gently pour the soup into a serving bowl and serve it hot.
An egg is a good source of iron, vitamin, protein, folic acid, and zinc.
Meghna Nath
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