I love experimenting in the kitchen, especially when the experiments turn out well! It's starting to turn a little chilly here lately, so I've been in a soup mood. I'm not a conventional soup eater. I can't stand chicken noodle, but I do love chicken and rice. Last week I got creative and coupled chicken and rice with egg drop soup. The result? Absolutely splendid!
You will need:
4 chicken boullioun cubes
5 cups of water
1/2 cup rice
1/4 chicken breast
1 1/2 tbsp cornstarch
2 eggs
1 egg yolk
1/2 cup Green Onion (optional)
Boil 3 of the boullion cubes and 3 cups of water in a medium saucepan. Reduce heat to medium and add the rice. Cook for 20-30 minutes, or until rice is done. While waiting on the rice, cut up the chicken breast in small pieces and cook. Set aside. In another saucepan, boil the last boullion cube and two cups of water. Take about 1/4 of the resulting broth and set aside. Mix the eggs together and begin dropping into the boiling broth by spoonfuls. Continue until there is no more egg left. Mix the cornstarch with the 1/4 cup of broth. Now mix the green onions, the egg broth, the chicken, and the cornstarch mixture in with the rice, stir, and voila! Chicken, Rice, and Egg drop soup! So easy, and tastes delicious!
Please note, this is an original recipe. Variations can occur. This soup is also very thick, not a lot of broth. If you want more broth, add another boullion cube and another cup of water to the rice.
Happy eating!
You will need:
4 chicken boullioun cubes
5 cups of water
1/2 cup rice
1/4 chicken breast
1 1/2 tbsp cornstarch
2 eggs
1 egg yolk
1/2 cup Green Onion (optional)
Boil 3 of the boullion cubes and 3 cups of water in a medium saucepan. Reduce heat to medium and add the rice. Cook for 20-30 minutes, or until rice is done. While waiting on the rice, cut up the chicken breast in small pieces and cook. Set aside. In another saucepan, boil the last boullion cube and two cups of water. Take about 1/4 of the resulting broth and set aside. Mix the eggs together and begin dropping into the boiling broth by spoonfuls. Continue until there is no more egg left. Mix the cornstarch with the 1/4 cup of broth. Now mix the green onions, the egg broth, the chicken, and the cornstarch mixture in with the rice, stir, and voila! Chicken, Rice, and Egg drop soup! So easy, and tastes delicious!
Please note, this is an original recipe. Variations can occur. This soup is also very thick, not a lot of broth. If you want more broth, add another boullion cube and another cup of water to the rice.
Happy eating!
No comments:
Post a Comment