Egg Drop Soup

Name: Egg Drop Soup
Ingredients: 1 jalapeno - sliced - without seeds; 1 cup diced chicken cooked, or pork; 1/2 cup baby carrots diced; 3 cloves garlic - chopped; 1 inch fresh ginger piece of, chopped; 1 handful Italian parsley - chopped; 6 cups chicken broth; 1 bunch scallions - chopped; 1 egg; 1/4 teaspoon cornstarch; 1 cup rice uncooked; olive oil

12 ingredients

7 steps

Ingredients

1 jalapeno - sliced - without seeds
1 cup diced chicken cooked, or pork
1/2 cup baby carrots diced
3 cloves garlic - chopped
1 inch fresh ginger piece of, chopped
1 handful Italian parsley - chopped
6 cups chicken broth
1 bunch scallions - chopped
1 egg
1/4 teaspoon cornstarch
1 cup rice uncooked
olive oil

Directions

1

Prepare the rice as directed.
2

Heat a medium sized soup pot with a drizzle of olive oil. Add the garlic, jalapeno, ginger, carrots and scallions. Saute until the garlic is just fragrant. Add the diced chicken or pork.
3

Add the chicken broth and gently simmer on low for a few minutes.
4

Add chopped parsley and continue to gently simmer.
5

In a small cup beat the egg with the cornstarch.
6

Begin to stir the soup as it is gently simmering. Slowly pour the egg and cornstarch mixture into the soup while continually stirring the soup. Turn the heat off and serve.
7

Place desired amount of rice in a bowl and top with the soup.