The Recipes

Chicken & Spring Vegetable Egg Drop Soup

Are you a OneIfByFoodie yet?  If you're shopping and cooking along, we're in week one of what should help get you started.  We poached chicken earlier in the week, so this is using up some of your produce and the leftover chicken.

Chicken and Spring Vegetable Egg Drop Soup


- 1/2 diced cooked chicken
- 1 c. of chicken stock
- 1/3 of a package of mushrooms, sliced
- 1/4 c. of diced vegetables; combination of peas and diced asparagus
- 1 egg, lightly beaten
- 1 garlic clove, minced
- 1 scallion, diced
- salt
- pepper
- olive oil

Heat 1 T. of olive oil in a pot.  Add the mushrooms and cook for 4-5 minutes, letting them turn golden brown.  Add in the garlic and stir for a minute.  Season with salt and pepper.  Add in the peas and asparagus.  Stir to coat all of the vegetables with the oil.  Let them cook for a minute or two, then add in the stock.

Let the soup simmer for 10 minutes.  Add in the chicken and simmer for 2 more minutes in order to heat the chicken through.  Making sure the egg is beaten, slowly drizzle it into the soup.  Once the egg is opaque - about 1-2 minutes - the soup is ready to serve.  Ladle into bowls and add the scallion.