Egg Drop Soup

Here is a recipe for some delicious soup that is perfect for a cool evening when you don't want a heavy meal.

This is a colorful and tasty soup that can be adjusted easily by substituting vegetables. It is easy to make and you probably have most of the ingredients in your kitchen already.

4 Cups water

4 tsp powdered chicken boullion

1/2 cup frozen peas

1/4 cup chopped green onions

1 small can chicken

1 tsp Soy sauce

1/2 tsp sesame seed oil

1 tsp Corn Starch

yellow food coloring

2 Eggs

Salt and pepper

Bring 4 cups of water to a boil. Add 4 teaspoons powdered chicken bullion.

For a vegetarian version, use 4 cups vegetable broth.

Stir well. Add Soy sauce, sesame seed oil and Corn starch. Turn heat down to low and stir until blended, 2 - 3 minutes.

Add 1/2 cup frozen peas and 1/4 cup chopped green onions.

Add 4 drops yellow food coloring.

Stir well.

Optional:

You could substitute sliced mushrooms and/or carrots for the peas and green onions.

Some Egg drop soup recipes do not call for chicken but we chose to put it in ours.

You can use canned chicken or any boneless cooked chicken.

Here's the fun part!

In a small bowl, crack 2 eggs and stir well with a fork.

As you are stirring the soup, slowly pour in the eggs. The eggs will begin to cook as soon as they hit the hot soup, so continue to stir until all of the eggs have been poured in.

Let sit for a couple of minutes then ladle into bowls and serve.

Enjoy!