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Egg Drop Soup With Chicken And Cream
Ingredients
- 2 c. cubed cooked chicken
- 1 sm onion, minced
- 2 clv garlic, minced
- 1/2 x red bell pepper, minced
- 1/4 c. finely minced fresh basil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 6 c. chicken, stock
- 3 x egg, well beaten
- 1 c. table cream
- 1/4 c. minced fresh chives
Directions
- In a large soup pot, combine the chicken, onion, garlic, red pepper, basil, oregano, mustard, balsamic vinegar, salt, black pepper and stock Bring to a boil; reduce heat and simmer 10 min Pour in Large eggs and cook, stirring constantly, for 2 min so the Large eggs do not lump together Stir in cream and chives and serve immediately.
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