Chicken Bacon Egg Drop Soup
Chicken Bacon Egg Drop Soup
Servings: 6 servings
Ingredients
- 2 large chicken breast
- 1 large carrot chopped
- 3 stalks celery chopped
- 1 large onion chopped
- 2 tbsp chopped garlic
- 2 litres chicken broth
- 1/2 lb bacon diced
- olive oil
- pepper
- 1-2 tbsp lemon juice
- 1-2 tbsp minced ginger
- 3 large egg
Instructions
- heat a large soup pot on medium high, add the bacon and cook til crisp. Remove and set aside
- Add some olive oil to the pot, add the chicken and brown on all sides 5 – 8 minutes. Remove and set aside
- Add the celery, onion, garlic and ginger to the pot and cook til soft and fragrant- about 4-5 minutes.
- Add 1 tbsp lemon juice and scrape up all the brown bits from the bottom of the pan.
- Stir the carrots into the pot, return the chicken and cover with the stock. Add peppe and bring to a boil, then reduce to medium low, cover and cook at least 20-30 minutes. Stirring occasionally.
- Remove the chicken from the pot, shred it and return it with the bacon. Adjust seasoning with pepper and lemon juice as needed and cook covered another 10 minutes or so.
- Whisk the eggs together in a mixing bowl then slowly stir them into the pot.
