|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
4 c chicken stock
|
|
3 large egg whites, beaten
|
|
3 scallion greens, finely sliced
|
|
2 celery stalks, chopped
|
|
2 carrots, chopped
|
|
1/2 onion, large pieces
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Bring chicken stock to a boil, add veggies and simmer 8-10 minutes until veggies are soft to your liking.
|
|
|
Bring back to a boil and drizzle in egg whites, stirring stock with fork to break up the egg as it falls in.
|
|
|
|
|
|
|
Originally Submitted
2/6/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Egg Drop Soup recipe to your own private DesktopCookbook.
|