Home

Russian Egg Drop Soup

ingredients

serves 8-10
1.9 litre (3 3/4 pt) chicken stock
400 g (14 oz) chicken, cooked and shredded
50 ml (2 fl oz) white wine
300 g (10 oz) fine egg noodles
2.5 g (1/2 tsp) salt
pinch dill
65 g (2 1/2 oz) finely chopped celery
2 large carrots, quartered
sprig parsley
4 eggs, well beaten

method

1. Pour the chicken stock into a large saucepan. Add the chicken meat, wine, egg noodles, salt, dill, celery, carrots and parsley.

2. Bring the soup to the boil. Reduce the heat and simmer for 18 - 20 minutes over a low heat.

3. Bring the soup back to a furious boil.

4. Beat the eggs in with a fork.

5. Remove the pan from the heat when the eggs become cloud like, and serve immediately.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved