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Wednesday, November 10, 2010

Egg drop soup Gluten-Free

Randy has a horrible cold. So along with washing my hands like crazy and lysoling the house, I am making some quick soup. It is easy enough if you have some nice organic chicken stock on hand.
•8 cups chicken broth or stock

•4 eggs, lightly beaten
•3 green onions, minced
•1 teaspoon salt
•1/2 teaspoon pepper
In a wok or saucepan, bring the chicken broth to a boil. Add the pepper, and salt. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.
Its super easy, fast and naturally gluten free. Great for colds.