Chicken & Egg Drop Soup
I recently had a visit and a cooking lesson from my "Auntie Marj." She makes her own broth which also ensures that the chicken for this soup will be tender. Learning how to make your own broth is a good habit to develop. Once you’ve made your broth, this soup is fast, tasty, and will prepare you for the chill that comes with changing seasons.
Total Steps
3
Ingredients
6
Tools Needed
4
Ingredients
- 3 pounds whole chicken (fryer)
- 1 lemon
- 3 eggs
- 1/2 cup grated Parmesan
- 8 ounces fresh baby spinach
- Salt and pepper
Instructions
Step 1
Take the chicken out of the refrigerator 30 minutes before cooking. Using a heavy stockpot with close fitting lid (or large dutch oven), fill it with enough water to cover the chicken well (do not add the chicken yet). Add salt. Bring salted water to a hard boil. Using a spider spoon, lower the whole chicken into the boiling water until the boiling stops, about 1 minute. Be careful not to let the water come to a hard boil while the chicken is in it. As the water begins to boil again, remove the chicken and rest on a plate. Bring water back to a hard boil, put the chicken back into the pot, cover, and turn off heat. Keep the chicken in the pot covered for 1 to 1 1/2 hours. Remove chicken from the pot.
Step 2
Set aside at least a breast and a half of the cooked chicken, remove skin, and dice.
Step 3
Add the juice and zest of 1 lemon to the stock. Beat 3 eggs in a bowl. Add grated Parmesan cheese to eggs. With the stock boiling, and stirring in a circular motion, pour the egg and cheese mixture into the stock in a thin stream. Add diced chicken and baby spinach. Add salt and ground pepper to taste, and serve.