Egg Drop Soup
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 3 1/2- to 4-pound chicken
- 6 carrots, peeled
- 4 celery stalks
- 1 large yellow onion, quartered
- 2 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 cup uncooked long-grain white rice
- 2 lightly beaten eggs
- 4 scallions (white and light green parts), thinly sliced
Directions
- 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, along with the rice to the broth and simmer 10 minutes. Slowly stir in the eggs and cook until set.
- Meanwhile, when the chicken is cool enough to handle, shred the meat. Add it along with the scallions to the soup. Ladle into individual bowls.
Nutritional Information
- Per Serving
- Calories 437Calories From Fat 12%
- Fat 6g
- Sat Fat 2g
- Cholesterol 5mg
- Sodium 217mg
- Carbohydrate 43g
- Fiber 2g
- Sugar 3g
- Protein 48g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
