I went out to eat with a girlfriend of mine the other day. She had moved out of state but was in the area and wanted to eat at her favorite Chinese restaurant. We used to eat there on a regular basis years ago, and I thought I if I left out the rice and skipped the egg roll, I should be able to find something tasty to eat. Instead I ended up with a serious stomach ache. Everything was so loaded with corn starch and tasted so sweet there was no way I could enjoy the food. My old favorite, egg drop soup, was particularly vile, consisting of copious amounts of salt and thickener with very little chicken or egg flavor. It inspired me to make my own heartier version that included actual chicken meat and plenty of eggs. I hope you like it as much as I do.
This recipe reheats well for a quick lunch at work.
Wifezilla's Low Carb Chicken & Egg Drop Soup
Ingredients:
1 chicken breast
3.5 oz package of Shitake mushrooms, chopped
5 jumbo eggs
4 green onions, chopped
1/2 package of fresh sugar snap peas, cut in 3rds (about 1 cup)
2 16oz boxes of Chicken Broth or homemade chicken bone broth
Chicken bullion, pepper and garlic powder to taste
Butter (for cooking the mushrooms. About 1 Tbsp) and some oil for frying up the chicken
1 chicken breast
3.5 oz package of Shitake mushrooms, chopped
5 jumbo eggs
4 green onions, chopped
1/2 package of fresh sugar snap peas, cut in 3rds (about 1 cup)
2 16oz boxes of Chicken Broth or homemade chicken bone broth
Chicken bullion, pepper and garlic powder to taste
Butter (for cooking the mushrooms. About 1 Tbsp) and some oil for frying up the chicken
Directions: Fry up the chicken in large soup pot over medium heat in enough oil to keep it from sticking to the bottom of the pan. When it is done, cover with chicken broth and let it simmer until the meat easily comes off the bone. Debone chicken and add meat back in to the stock. Add water until you get just under 2 quarts of liquid. While chicken is cooking, cook chopped mushrooms in butter in a separate pan. Add mushroom, green onions, and sliced peas to the stock and bring to a rolling boil. Add pepper, garlic and bullion to taste and turn off the heat just before you add in the eggs. Whip eggs together in a bowl. Drizzle VERY slowly while stirring in one direction for silken egg threads.
The carb count question...
People often ask for carb counts on my recipes. The problem with the carb counts is that people often use different ingredients and freely make substitutions. Another issue is serving size. What I would consider a serving might be 1/2 serving to one person and 2 servings to another. To get the best, most accurate carb count, enter the items used to create your version of a recipe in to www.fitday.com or www.thedailyplate.com. These free services allow you to properly calculate calories, protein and fat content in your foods and account for any alterations or substitutions.
