Easy Egg Drop Soup

• Base Recipe (Serves 2):
• 2 cups chicken broth
• 2 eggs, beaten
• 1 teaspoon vegetable oil
• Options (mix and match):
• 1/8 teaspoon cayenne
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1/2 onion, sliced thin
• 1 rib celery, sliced in matchsticks
• 1 carrot, sliced in matchstick
• Choose One:
• 1/2 cup egg noodles OR
• 1/2 cup leftover rice OR
• 1/2 cup leftover potatoes
• Choose one:
• 10 ounce pkg frozen peas OR
• 10 ounce pkg frozen spinach OR
• 1 cup frozen snow peas

1. Base Recipe:
2. Bring chicken broth to a full rolling boil. In a measuring cup, beat eggs with the vegetable oil.(Note: The oil gives the eggs, the soft, fluffy texture. Eggs pour into the soup better from the measuring cup). SLOWLY pour beaten eggs in a THIN stream, circling around the pot so the egg is evenly distributed in a thin cloud. The eggs will cook instantly. Reduce heat once egg is cooked to low or off. The basic soup is ready to eat.
3. Options:
4. While chicken broth is coming to a boil, add optional spices, vegetables or noodles. If using frozen vegetables, allow broth time to return to full boil before adding eggs. If using uncooked noodles, cook for 10 minutes to fully cook noodles before adding eggs.

base, chicken broth, eggs, vegetable oil, match, cayenne, soy sauce, garlic, onion, celery, carrot, egg noodles, leftover rice, potatoes, frozen peas, frozen spinach, snow peas

Taken from www.epicurious.com/recipes/member/views/easy-egg-drop-soup-50076950 (may not work)