Zutaten für Egg Drop Chicken Soup
- 4 cups chicken stock
- 2 large eggs
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
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Zubereitung von Egg Drop Chicken Soup
- Pour 4 cups of chicken stock into a medium saucepan and bring to a boil over medium-high heat.
- While the stock heats, crack 2 large eggs into a small bowl. Add 1 tablespoon of chopped fresh parsley, 1/4 teaspoon of black pepper, and 1/2 teaspoon of Worcestershire sauce. Whisk vigorously until well combined.
- Once the stock is boiling, reduce the heat to medium-low to maintain a gentle simmer.
- Slowly drizzle the egg mixture into the simmering broth, stirring constantly with a fork to create thin, delicate strands.
- Continue to stir gently for about 30 seconds, or until the egg is cooked through but still slightly tender.
- Remove from heat immediately and serve the soup hot. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
122g
Fat
8g
Carbs
20g