Easiest Way to Cook Delicious Chicken Cabbage Egg Drop Soup

Chicken Cabbage Egg Drop Soup. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. Simple easy chicken broth egg drop soup with cream of wheat dumplings, a stalk of celery and leftover boiled cabbage with caraway seeds. Cook the chicken: Put the chicken into a large pot and cover it with water.

Chicken Cabbage Egg Drop Soup Condiments such as black or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup. Egg drop soup was always her first choice. This chicken egg drop soup is the ultimate comfort food! You can cook Chicken Cabbage Egg Drop Soup using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chicken Cabbage Egg Drop Soup

  1. Prepare 1 of Head of Cabbage.
  2. Prepare 2 of Knorr Chicken Stock.
  3. You need 4 of eggs.
  4. It’s of salt.
  5. You need of pepper.

Homemade stock and satisfying ingredients provide the best nourishment and comfort! For years, I've told you how. Egg drop soup is a really simple boiled chicken broth soup and is considered a Chinese comfort food. Egg drop soup (also called egg flower soup) is known as 蛋花湯 in Chinese.

Chicken Cabbage Egg Drop Soup instructions

  1. Boil one head of cabbage until tender and two tubs of chicken stock.
  2. Whisk four eggs together and while cabbage is still boiling, slowly pour the whisked eggs into the boiling water and stir. Turn heat down to medium for five minutes..
  3. Eat! Salt, pepper or cayenne to taste.

In its simplest form, the only ingredients needed are the broth itself, eggs, and spring onion (also known as green onions or. Recipe courtesy of Food Network Kitchen. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Marion's Kitchen Previous Next More Awesome Egg Recipes Just For You INGREDIENT Chinese Egg Drop Chicken Soup European Print This. Egg drop soup (蛋花湯) is a Chinese soup made by adding well-beaten eggs into boiling chicken broth to create long wispy strands of egg.