Egg Drop Soup

This recipe works best when you make your chicken broth but if you have canned or bouillon it will work just as well.

2 cubed chicken breasts (or whatever parts you happen to have on hand)
4 cps water
Noodles (I like spaghetti but anything will work)
4 beaten eggs
2 cps frozen veggies (optional)
Spices (I only use salt an pepper)

Add chicken (and veggies if you’re using them) to water and bring it to a boil. Add noodles. Cook until noodles are desired tenderness. Drain your soup but KEEP THE BROTH!
Return broth to the pan. Add eggs to broth and stir until the eggs separate from the broth. Pour over noodles, veggies and chicken. Mix well and serve.

Substitute chicken for 4 cubes of chicken bullion added in before the water boils.
Substitute water for 4 cups of chicken broth
If you’re crunched for time add the noodles before the water boils and they’ll finish a little sooner.


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