Appetizers / Soups / Salads

Chicken Gyoza Egg Drop Soup is for Dinner.

Chicken Gyoza Egg Drop Soup takes 10 minutes to prepare.

Chicken Gyoza Egg Drop Soup takes 30 minutes to cook.

Chicken Gyoza Egg Drop Soup makes 6 servings.

The ingredients for Chicken Gyoza Egg Drop Soup are:

Onions, raw, 1/2 cup, diced small
Garlic, 3 cloves, diced small
Olive Oil, 1.5 tbsp
Stir Fry Vegetable Mix (mixture of bok choy, cabbage, carrots and celery), 3 cups
Okami Chicken Gyoza 20 pieces
Okami Chicken Gyoza dipping sauce and chili sauce, 1 packet of each that comes with Gyoza
Chicken Broth, 8 cups
Eggs, 3 large

Here is how you make Chicken Gyoza Egg Drop Soup:

Heat large pot over medium heatAdd olive oil to coat bottom of potOnce the oil is hot add chopped onion and garlic and sautee until onion is soft (2-3 min)Add Stir Fry vegetables and sautee for 2-3 minutesPour in chicken brothStir in full contents of both the dipping sauce and chili sauce packetsBring to a boil then reduce to a simmer for 20 minutes, or less if you prefer your veggies crunchierOnce vegetables are cooked to your desired tenderness increase heat to a boil again. Add Chicken Gyoza and boil for 10 minutesCrack eggs into a bowl and beat thoroughly until yolks are mixed completely with whitesSlowly stir beaten eggs into boiling soup, the hot soup will cook the eggs. Remove from heat and enjoy!Makes 6 2-cup servings*Note: I used full sodium chicken broth because that is what I had on hand. To reduce sodium you can use 4 cups broth and 4 cups of water or use low sodium broth. You could also skip the sauces and use sodium free soy sauce and chili paste to flavor the broth. Number of Servings: 6Recipe submitted by SparkPeople user GETTINFIT4MEH.

The nutritional information for Chicken Gyoza Egg Drop Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 263.0

• Total Fat: 8.9 g
• Cholesterol: 116.7 mg
• Sodium: 1,648.1 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 1.9 g
• Protein: 12.7 g

Chicken Gyoza Egg Drop Soup is Asian cuisine.