Egg Flower Soup

This is probably one of the simplest soups that one can prepare, and one which requires the least amount of time. The variations on this soup are many, and a few hints are provided to deter one from making this recipe boring should one decide to serve it more than one day in a week.
  • 1 can chicken broth
  • 1 egg
  • 1 chopped green onion
  • Salt and pepper to taste

Empty can of chicken broth into a small pot and add one can of water. Heat over medium heat until the broth just begins to simmer. Reduce the heat to low. Crack the egg into a bowl and beat slightly. Gently pour the egg very slowly into the simmering broth in a circular pattern. Allow the broth to return to a simmer and then gently stir. Add the green onion and seasonings and serve.

Variations: A few leaves from a celery stalk or some chopped water chestnuts will add some variety to the soup. Watercress in place of the green onion will turn this soup into a delightfully different dish.

  • Yields: 4 servings
  • Preparation Time: 10 minutes
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