Ginger Scallion Egg-Drop Soup

Name: Ginger Scallion Egg-Drop Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 170 grams skinless boneless chicken breast half; 2 larges eggs, lightly beaten; 2 inches peeled ginger, sliced; 355 milliliters reduced-sodium chicken broth; 6 scallions, divided; 2 servings Asian sesame oil; 473 milliliters water; 0 teaspoons white pepper (optional)

You can never have too many main course recipes, so give Ginger Scallion Egg-Drop Soup a try. This recipe serves 2. One serving contains 330 calories, 28g of protein, and 22g of fat. Autumn will be even more special with this recipe. If you have chicken broth, scallions, ginger, 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. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes.

Ingredients you will need

Green Onions