Chicken & Egg Drop Soup
By: Kendra Nordin
Published: Tuesday, October 5, 2010 - 1:55pm

Ingredients




3 pounds whole chicken (fryer)
1 lemon
3 eggs
1/2 cup grated Parmesan, (use Reggiano if you like, for extra flavor)
8 ounces fresh baby spinach
Salt and pepper, to taste

Preparation

1 To make your own broth 2 Take the chicken out of the refrigerator 1/2 hour before cooking. Using a heavy stockpot with close fitting lid (or large dutch oven) fill it with enough water that to cover chicken well (do not add the chicken). Add salt. Bring salted water to a hard boil. Using a spider spoon, lower the whole chicken into the boiling water until the boiling stops, about 1 minute. Be careful to not let the water come to a hard boil while the chicken is in it. As the water begins to boil again, remove the chicken and rest on a plate. Bring water back to a hard boil, put the chicken back into the pot, cover, turn off heat. Keep the chicken in the pot covered for 1 to 1 1/2 hours. Remove chicken, d 3 Set aside at least a breast and a half, remove skin, and dice. 4 Add the juice and zest of 1 lemon to stock. Beat 3 eggs in a bowl. Add grated cheese to eggs. With stock boiling, and stirring in a circular motion, pour the egg and cheese mixture into the stock in a thin stream. Add diced chicken and baby spinach. Add salt and ground pepper to taste, and serve.

About


I recently had a visit and a cooking lesson from my "Auntie Marj." She makes her own broth which also ensures that the chicken for this soup will be tender. Learning how to make your own broth is a good habit to develop. Once you’ve made your broth, this soup is fast, tasty, and will prepare you for the chill that comes with changing seasons.