Chicken Egg Drop Soup
Serves 2
Per Serving
Protein 83 g (61%)
Fat 20 g (35%)
Net Carbohydrate 6 g (4%)
kCal 570
P:E by kCal = 1.63
P:E by mass = 3.19
Ingredients
500 g Chicken Thighs (four boneless and skinless), cut into bite sized chunks
90 g Mushroom, sliced (4 medium)
60 g Pepper, sliced (1/2 medium)
60 g Bok Choy, roughly chopped
2 lg Eggs, whisked to smooth
2 C Chicken Broth
1/2 tsp Salt (plus to taste)
1-2 tsp Herbs and Spices of your choice
Instructions
Heat two pans over medium heat.
In one pan, place the chicken thighs, mushrooms, 2 Tbs of water and cover to steam over medium heat.
In the second pan over medium heat, place the chicken broth and bring to a simmer.
After about 3 minutes, sprinkle the salt and spice on the chicken thighs and mushrooms, stir, and add in the peppers and bok choy, covering loosely with a lid to keep the heat in and allow most of the steam to escape.
Now trickle the beaten eggs into the simmering broth while whisking.
Pour the broth and egg into two soup bowls and top with the chicken and vegetables.
Adjust seasoning and spice to taste, and serve.