flyinglentris
Disabled and Retired Veteran
Lemon Chicken Egg Drop Soup:
Ingredients:
1) Chicken half breast - 1/2
2) Egg - 1
3) Rice - 1/8 cup dry
4) Chicken Bouillon - 2 cups or BTB (Better Than Boullion) - 2 tblspns.
NOTE: Add 2 cups of water, if using BTB.
5) Pearl onions, small - 6
6) Mixed vegetables - 1/4 cup
7) Lemon juice - 1/8 cup
8) Thyme - 1 tspn.
9) Marjoram - 1 tspn.
10) Rosemary - 1 tspn.
Procedure:
1) Chop up 1/4 chicken half breast into 1/4" pieces.
2) Remove tops and roots from pearl onions and then skin them.
3) Cook the rice and drain off the water.
4) In a pot, heat bouillon or BTB and water.
5) Add rice, chicken, pearl onions and mixed vegetables.
NOTE: Continue heating and stir often.
6) Add lemon juice.
7) Add spices.
8) Poke a small hole in the bottom of the egg.
9) Open up the hole, but not larger than the yolk diameter.
NOTE: Set the remains of the egg containing the yolk aside. Use it for some other purpose, hopefully, the same day.
10) Drip the egg white into the soup and continue to cook.
NOTE: Avoid allowing the egg white to goop out in long strings. Do your best to get small drops by using a knife or other utensil to break off those smaller pieces as the white comes out.
11) Ladle into soup bowl(s).
12) Serve.
Ingredients:
1) Chicken half breast - 1/2
2) Egg - 1
3) Rice - 1/8 cup dry
4) Chicken Bouillon - 2 cups or BTB (Better Than Boullion) - 2 tblspns.
NOTE: Add 2 cups of water, if using BTB.
5) Pearl onions, small - 6
6) Mixed vegetables - 1/4 cup
7) Lemon juice - 1/8 cup
8) Thyme - 1 tspn.
9) Marjoram - 1 tspn.
10) Rosemary - 1 tspn.
Procedure:
1) Chop up 1/4 chicken half breast into 1/4" pieces.
2) Remove tops and roots from pearl onions and then skin them.
3) Cook the rice and drain off the water.
4) In a pot, heat bouillon or BTB and water.
5) Add rice, chicken, pearl onions and mixed vegetables.
NOTE: Continue heating and stir often.
6) Add lemon juice.
7) Add spices.
8) Poke a small hole in the bottom of the egg.
9) Open up the hole, but not larger than the yolk diameter.
NOTE: Set the remains of the egg containing the yolk aside. Use it for some other purpose, hopefully, the same day.
10) Drip the egg white into the soup and continue to cook.
NOTE: Avoid allowing the egg white to goop out in long strings. Do your best to get small drops by using a knife or other utensil to break off those smaller pieces as the white comes out.
11) Ladle into soup bowl(s).
12) Serve.
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