Asian

Chicken Egg Drop Soup Base is for Soup.

Chicken Egg Drop Soup Base takes 15 minutes to prepare.

Chicken Egg Drop Soup Base takes 15 minutes to cook.

Chicken Egg Drop Soup Base makes 4 servings.

The ingredients for Chicken Egg Drop Soup Base are:

1 1/2 cups shredded chicken, about 8 ounces
2 cloves garlic, chopped
1 1/2 to 2 tbsp ginger, ground
2 to 3 tbsp soy sauce
2 eggs, beaten
1/2 cup onion
3/4 cup chopped carrot
1 cup sliced mushrooms
2 cans 98% fat free chicken broth

Here is how you make Chicken Egg Drop Soup Base:

Cook onions and garlic into the pot for cooking, sweat some of the liquid out, about 3 or 4 minutes. Add the mushrooms and carrots. Sweat for a few minutes, then add the broth. Simmer until carrots soften a bit, add soy sauce and ginger -stir. Add the chicken. Bring to a low boil, simmer - gently pour in egg so that is cooks. Best if served immediately. Makes about 4 1 to 1 1/2 cup servings. If you so desire, you can add additional vegetables and rice or noodles. Number of Servings: 4Recipe submitted by SparkPeople user SERIALKNITTER.

The nutritional information for Chicken Egg Drop Soup Base is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 138.4

• Total Fat: 3.6 g
• Cholesterol: 139.1 mg
• Sodium: 1,192.8 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.5 g
• Protein: 18.7 g

Chicken Egg Drop Soup Base is Asian cuisine.

The dietary needs meet for Chicken Egg Drop Soup Base is Low Carb