Sunday, April 5, 2009

Recipe: Egg drop soup

This is the recipe I did using my homemade broth. Whenever I do a recipe that calls for boneless skinless chicken breast, I always buy chicken with the bone still in. Buying chicken this way is more budget friendly. I simply cut away the skin, throw away, and cut meat off of the bone. I then toss all the bones in a crockpot with seasonings, vegetable ends (like carrot ends and celery ends, and even onion ends) I fill up with water and let cook on low all night or all day. When the broth is smelling good with all the flavors, I drain off the liquid and store. This is so simple and you are getting healthy broth from your vegetable ends and chicken bones that you were going to throw out anyway! So anyway, here is the recipe.

6 cups chicken broth
2 egg whites(sometimes I just use whole egg)
1 tbsp cornstarch
2-4 tsp soy sauce
pepper to taste

In a medium saucepan, heat chicken broth until simmering. Place cornstarch in bowl. Gradually stir in some of the hot broth until blended and no lumps, then add to the broth. Let the mixture thicken. Turn down the heat, so it is not boiling, just barely simmering. Lightly beat eggs with a little water. Gently stir the broth, and pour in the egg. Try not to stir too much, you don't want tiny eggs, but nice strands. But it really doesn't matter, it will still taste the same, just the big strands of egg looks nicer. Season with the soy sauce and pepper to taste. Serve in bowls. A serving is about a cup of soup, but go ahead and eat two, because a cup of this recipe is about 50 cals and 3g fat. You can use low sodium soy sauce or salt substitute if you are cutting down on sodium.