Egg Drop Soup With Chicken Breast
This traditional twist on the warming and comforting chicken soup turns out to be at least as tasty as the classical one. It’s buttery and smooth.
Ingredients Needed for Egg Drop Soup With Chicken Breast
1 tablespoon vegetable oil
1 onion, diced
1 carrot, diced
½ small celery root, diced
⅓ cup rice
3 cups of chicken stock
10 ounces of cooked chicken breast
salt
pepper
1 tablespoon butter
¼ cup flour
3 eggs, whisked
3 tablespoons of lemon juice
How to Cook Egg Drop Soup With Chicken Breast
- Heat the vegetable oil in a cooking pot over low heat and add the onion. Cook and stir until it starts getting tender.
- Add the carrot, celery, and rice, while stirring. Add the chicken stock and bring to a boil.
- Add the cooked chicken breast, season with salt and pepper, and simmer for 1-2 minutes. Set aside.
- Melt the butter in a cooking pot over low heat. Add the flour and stir until smooth.
- Add 2 ladles of chicken soup and stir more. Bring to a simmer and remove from heat.
- Again place the soup over low heat, add the butter-flour mixture, whisked eggs, and lemon juice. Stir for 1 minute and remove from heat.