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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.
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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.

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Ingredients

1 tablespoon vegetable oil
1 onion, diced
1 carrot, diced
½ small celery root, diced
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

Ingredients

Steps

1
Done

Heat the vegetable oil in a cooking pot over low heat and add the onion. Cook and stir until it starts getting tender.

2
Done

Add the carrot, celery, and rice, while stirring. Add the chicken stock and bring to a boil.

3
Done

Add the cooked chicken breast, season with salt and pepper, and simmer for 1-2 minutes. Set aside.

4
Done

Melt the butter in a cooking pot over low heat. Add the flour and stir until smooth.

5
Done

Add 2 ladles of chicken soup and stir more. Bring to a simmer and remove from heat.

6
Done

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.

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Nutritional Chart

487 kcal
Calories
44 g
Protein
21 g
Fat
30 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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