Egg Drop Soup
Egg Drop Soup is a gluten free and dairy free main course. One portion of this dish contains about 81g of protein, 63g of fat, and a total of 1111 calories. This recipe serves 4. It is perfect for Autumn. If you have kosher salt, carrots, celery stalks, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.
Instructions
Rinse the chicken inside and out and pat it dry with paper towels.
Place the chicken in a large pot.
Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion.
Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.
Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery.
Add them plus the rice to the broth and simmer until tender, about 10 minutes. Slowly stir in the eggs and cook until set.When the chicken is cool enough to handle, shred the meat.
Add it plus the scallions to the soup. Ladle into individual bowls.