Appetizers / Soups / Salads

Leamanach ginger chicken egg drop soup takes 5 minutes to prepare.

Leamanach ginger chicken egg drop soup takes 30 minutes to cook.

Leamanach ginger chicken egg drop soup makes 4 servings.

The ingredients for Leamanach ginger chicken egg drop soup are:

4 C low sodium chicken broth
12 oz diced chicken breast (roasted, no skin)
2 large eggs, beaten well
1 small onion, chopped fine
1 C celery, sliced thinly
1 TBSP grated ginger root (I keep mine in the freezer)
1 TBSP corn starch (optional)
1 TBSP minced lemongrass (optional)
salt & pepper to taste

Here is how you make Leamanach ginger chicken egg drop soup:

1) Put everything except the eggs (and corn starch, if using) in a sauce pan and simmer until veggies soften.2) Thicken with corn starch (if desired). 3) Make sure soup is no longer simmering (remove from heat). Swirl soup in a circle in one direction and slowly drizzle the beaten eggs into the soup (if you have a small squirt bottle, it's a great time to use it). Limit stirring Keep stirring to a minimum so you don't break up the egg strands.Serving Size:?Makes 4 (1.5 cup) servings

The nutritional information for Leamanach ginger chicken egg drop soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 183.1

• Total Fat: 4.9 g
• Cholesterol: 145.7 mg
• Sodium: 706.6 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 1.0 g
• Protein: 25.5 g

The dietary needs meet for Leamanach ginger chicken egg drop soup is Low Carb