Egg Drop and Chicken Soup
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Egg Drop and Chicken Soup
- Preparation time: 10 min
- Total time : 11 min
Ingredients
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1 tsp (5 mL) vegetable oil
1 clove garlic, minced
1/3 cup (75 mL) finely chopped green onion
4 boneless skinless chicken thighs, cut in thin strips
1-1/2 cups (375 mL) sliced fresh mushrooms
Pinch pepper
1 box (900 mL) CAMPBELL'S Ready to Use 25% Less Sodium Chicken Broth
1 cup (250 mL) water
1 cup (250 mL) finely chopped tomatoes
2 eggs, beaten
Preparation
In large saucepan, heat oil over medium heat; cook garlic and half of the green onion for 1 minute.
Stir in chicken, mushrooms and pepper; cook, covered, until juices run clear when chicken is piereced, about 5 minutes.
Add broth, water and tomatoes; bring to boil. Stirring soup, pour in eggs in thin stream; simmer for 5 minutes.
Stir in chicken, mushrooms and pepper; cook, covered, until juices run clear when chicken is piereced, about 5 minutes.
Add broth, water and tomatoes; bring to boil. Stirring soup, pour in eggs in thin stream; simmer for 5 minutes.
Additional information : Tip: Drizzle a few drops of pure sesame oil onto each bowlful for an authentic Asian experience.
- Keywords : Soup; One-Pot; Chicken broth/stock; Eggs;
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