Chicken and Egg Soup Recipe
Chicken and Egg Soup is a delightful Chinese appetizer known for its delicate and satisfying flavors. This egg drop soup, often enjoyed by Chinese eaters, is semi-clear with sauteed vegetables and beautifully silky egg drops swirling in the broth. The soup is flavored with simple yet essential ingredients like vinegar, salt, and pepper, offering a comforting and light start to any meal. Ideal for those who enjoy lighter, yet flavorful dishes, it provides a nourishing experience perfect for chilly evenings or a comforting midday snack.
Cuisine: Chinese
Course: Appetizer
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 1, cut into juliennes |
| Leek | 1, sliced |
| Button mushrooms | 1/2 cup, sliced |
| Carrot (Gajjar) | 1, sliced |
| Broccoli | 1/2 cup, chopped small |
| Chicken stock | 1 1/2 cups |
| White vinegar | 1 teaspoon |
| Whole Egg | 1, beaten |
| Salt and Pepper | To taste |
| Oil | For cooking |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 20g |
| Fat | 6g |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sodium | 600mg |
| Cholesterol | 160mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions
-
Prepare the Ingredients:
Begin by heating oil in a large saucepan over medium heat. Add the chicken breasts cut into juliennes, leek slices, mushrooms, carrot slices, and chopped broccoli. Stir-fry the mixture for about 3 minutes, cooking them until the vegetables start to soften and the chicken is lightly cooked. -
-
Simmer the Soup:
Pour in the chicken stock, then season with salt and freshly ground black pepper. Stir to combine the ingredients, then reduce the heat to low. Let the soup simmer for 10 minutes, allowing the flavors to meld together. -
Add the Vinegar:
Add the white vinegar to the soup, stirring gently. Continue cooking for an additional 5 minutes to let the vinegar infuse into the broth. -
Create the Egg Drop:
In a small bowl, crack the whole egg and beat it lightly until the yolk and whites are fully combined. Once the soup reaches a gentle boil, slowly drizzle the beaten egg into the soup while stirring in a circular motion. The egg will cook instantly, forming delicate, silky strands that float to the surface. -
Final Touch:
Continue cooking the soup for another 2-3 minutes until the egg is fully cooked and the soup has reached your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed. -
Serve:
Carefully ladle the soup into bowls, making sure to capture the delicious vegetables and egg drops. Serve hot for the most comforting experience.
Serving Suggestions:
This Chicken and Egg Soup pairs wonderfully with Sichuan Style Fried Rice and Ginger Garlic Chicken, creating a complete, satisfying meal perfect for a cozy weeknight dinner. The light, savory flavors of the soup complement the bold and spicy dishes, making them an ideal combination for a delightful dining experience.
Enjoy your healthy and hearty Chicken and Egg Soup, a warm dish that’s both nourishing and refreshing!
