Chicken 'Cup an Egg drop soup' & Medly
Having an oriental dinner is lacking when one has no soup to drink with the meal. So I found a way to concoct myself some egg drop soup from a box of Lipton Cup a Soup and make a side dish at the same time for tomorrows lunch.
List of Ingredients
- 1 cup peas - I used frozen (needed)
- 4 sachets (I box) Lipton Chicken Noodle cup a soup (needed)
- 4 medium mushrooms (needed)
- 1 egg (we dont get these at our food bank they are too perishable)
- 1 cup cooked rice (needed)
Instructions
- FOR THE SOUP.
- Add 4 3/4 cups of water to a pot, and 1/2 cup of peas, and the 4 packets of Chicken noodle Cup a soup and bring to a boil.
- Strain soup into a bowl and reserve strained cooked noodles and peas for the Medley.
- Return soup to the pot and add sliced mushrooms and the remaining half cup of peas.
- Bring to a boil and then simmer until mushrooms are cooked.
- In a small bowl beat one egg.
- Bring soup to a fast boil momentarily and slowly pour the beaten eggs a trickle at a time into the soup (i.e. 'drop' the liquid egg in a bit at a time as the soup boils, you will see the egg baloon out into large clumps as it hits the hot soup).
- Remove from heat and serve. Optionally you may decide to top each bowl of soup with some diced green onion greens.
- FOR THE MEDLEY
- Add 1 cup cooked rice to the cup a soup noodle and pea mixture that you strained.
- Add 1 tbsp butter or margarine.
- Heat in a microwave or pot. Serve as a side dish with chicken or fish.
Final Comments
You may wish to add a dash of ginger powder to the soup as it is not a chinese soup stock. I also added a dash of salt. You might also want to add a dash of soy sauce
for flavouring.
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