Chicken and Egg Soup Recipe

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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

Step1Heat oil in a wok, add chicken cut into juliennes, leek, mushrooms, carrot, and broccoli and cook for 3 minutes on a low flame.
Step2Now add chicken stock, salt and black pepper powder and cook on a low flame for 10 minutes.
Step3Then add white vinegar and allow to cook for some more time.
Step4Now 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.
Step5Switch off the flame and gently pour the soup into a serving bowl and serve it hot.