Egg Drop Soup

Egg Drop Soup



Servings: 4-6



Ingredients
2 free range medium eggs
3 chicken stock cubes
2 vegetable stock cubes
1.5 litres boiling water
2 Chicken Breasts
100 grams of sweetcorn
ground black pepper


Recipe
1. Grill two chicken breasts on a medium heat for ten minutes on each side, cut the
thickest part of the breast to check it is not pink on the inside, if so cook for a further
five minutes on each side and keep doing this until cooked but try not to burn it or dry
it out.
2. Chop the chicken into small cubes of just over a centremetre and place in a sauce pan.
3. Boil the water and pour out 500ml into a meassuring jug and mix with all of the
stock cubes, when mixed pour the liquid into the saucepan containing the chicken.
4. Add the sweetcorn to the water and then pour in the remaining litre of boiled water.
5. Break the eggs into a cup crack in black pepper and mix well.
6. When the soup comes to a rolling boil, stir the soup into a whirlpool and pour the
egg a small amount at a time constantly stirring (try to avoid pouring the egg mixture
over the wooden spoon.)
7. Turn off the heat and serve into bowls.