Ingredients
5 cups chicken stock
2 cups chicken breasts, cooked and shredded
4 scallions, finely chopped
6 mushrooms, small and finely sliced
2 eggs
salt and pepper , to taste
2 tsp soy sauce
Preparation
In a stock pot, pour in the chicken stock and bring to a boil.
Add the shredded chicken to the soup and stir.
Add mushrooms and scallions, and cook for 2 to 3 minutes.
In a bowl, slightly beat the eggs and season with salt and pepper.
Slowly pour beaten eggs into soup, stirring constantly so that the eggs remain in shreds.
Cook for 1 to 2 minutes until egg is set.
Mix in the soy sauce and ladle in bowls. Garnish with more scallions and have a warm sip of Egg Drop Soup!
