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Clear Chicken And Egg Soup




Source of Recipe


Internet


List of Ingredients




1 ts Salt
1 tb Rice wine vinegar
4 Eggs
3 3/4 c Chicken stock
1 Leek, sliced
4 1/2 oz Broccoli florets
1 c Shredded cooked chicken
2 Open-cap mushrooms, sliced
1 tb Dry sherry
1 ds Chili sauce
Chili powder, to garnish


Recipe



Bring a large saucepan of water to a boil and add the salt and rice wine
vinegar. Reduce the heat so that it is just simmering and carefully
break the eggs into the water, one at a time. Poach the eggs for one
minute. Remove the poached eggs with a slotted spoon and set aside.
Bring the chicken stock to a boil in a separate pan and add the leek,
broccoli, chicken, mushrooms, and sherry, and season with chili sauce
to taste. Cook for 10-15 minutes. Add the poached eggs to the soup and
cook for a further 2 minutes. Carefully transfer the soup and poached
eggs to 4 individual soup bowls. Dust with a little chili powder to
garnish and serve immediately.