Posted by leannekarella on April 23rd, 2013 |Filed Under Recipes |
I am not going to post a picture, because there’s something unappealing about a picture of this dish, but it tastes soooo yummy I barely got any! My hubby was eating it constantly since I made it.
Super duper easy!
Cooked down bones of one chicken. Skim off any fat and remove bones. Add 2 Tblsp low sodium Better Than Bullion and fill the 6 qt pot about 2/3 full with additional water.
Thinly slice one whole onion. Dice up 1 head romaine. Slice a whole bunch of mushrooms (the more the better in our book!) Chop up a few sticks of celery. Cook this till veggies are tender.
Season carefully with pepper, garlic powder and soy sauce. Let this simmer for about 15 min so the flavors soak through.
Now, you can either use egg whites or whole eggs. I used whole eggs on this last batch. For 6 quarts, 3 large eggs is plenty.
Bring the soup to a softly rolling boil. Beat the eggs in a mug until they are smooth. I use my immersion blender. Then, gently, gently slowly pour the eggs into the boiling soup. The boiling will break up the egg and you have your egg “drops.” Let cook another 5 min or so, and serve. Keeps well in the fridge for a few days.