Thursday, October 11, 2012

egg drop chicken soup

Stracciatella alla romana by Sifu Renka, on Flickr
Stracciatella alla romana by Sifu Renka, on Flickr

Of course, eggs and soup being stage 2 foods, my mind immediately went to egg drop soup. But this is NOT your takeout type egg drop soup! It's thick and full of meat.

  • 2 quarts chicken broth
  • 4 cups cooked chicken (I used stuff left from broth-making, a mixture of meat, skin, cartilage and organ meats)
  • 2 cups chopped carrots
  • 1 TB grated ginger root
  • 1 bunch sliced scallions
  • a chicken liver cube
  • 6 eggs
  1. Put broth, chicken, carrots and ginger in Dutch oven and bring to boil.
  2. Reduce heat and simmer until carrots are soft.
  3. Add scallions and chicken liver cube and continue cooking until cube dissolves.
  4. Remove pot from heat.
  5. In small bowl, beat eggs until whites are broken up, but eggs are not foamy.
  6. This bit is tricky, it takes 3 hands. Place a whisk in the soup pot and hold in one hand. Hold a colander over the pot. Have husband pour eggs through colander while you whisk in large circles constantly.
  7. For each serving, add 1 TB whey/yogurt and 1 TB sauerkraut or pickle juice.