Egg Drop Chicken Soup

Instructions

1. 1

   Add soy sauce to the chicken stock and bring to a boil.

2. 2

   Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10 inches above the pot while stirring briskly with the other hand.

3. 3

   The egg noodles are done in 30 seconds.

4. 4

   Add a garnish and serve immediately.

5. 5

   Good garnishes include parsley, sautéed mushrooms (prepared in advance), chives or dill.

6. 6

   Per Serving: 96 Cal (46% from Fat, 45% from Protein, 9% from Carb); 10 g Protein; 5 g Tot Fat; 2 g Carb; 0 g Fiber; 28 mg Calcium; 1 mg Iron; 1424 mg Sodium; 123 mg Cholesterol