Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken spinach egg drop soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Be the first to rate & review! Spinach Egg Drop Soup. this link is to an external site that may or may not meet accessibility. Amanda likes making concoctions or "potions" out of things like soaps, perfumes, and herbs. She wants to learn to cook She first started making this soup a few months ago.
Chicken spinach egg drop soup is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Chicken spinach egg drop soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken spinach egg drop soup using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken spinach egg drop soup:
- Take 1 cup,chicken (boiled and chopped)
- Make ready 1 cup,spinach, (chopped)
- Get Salt, as taste
- Get 1 TESP or as taste, black pepper
- Prepare 2 ,eggs
- Prepare 1 tbsp, Cornstarch slurry
- Get 4 cup, chicken stock
- Take 1/4 tesp, soy sauce
To make this spinach egg drop soup, I first sauteed spinach and garlic, then add carrots and tomato sauce. For the egg drop, I beat whole eggs with some water. Egg drop soup (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper.
Instructions to make Chicken spinach egg drop soup:
- First add chicken stock, boiled chicken and spinach to a pan.
- Now add salt, black pepper and soy sauce to it.
- And cook for 10 minutes on high heat.
- Then add Cornstarch sulerry and cook until raw smells gone out.
- Now add eggs and keep stirring. Cook for 30 seconds and turn off the flame.
- Delious chicken spinach egg drop soup is ready to serve.
Egg drop soup (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we're talking nearly two. Replace chicken stock with vegetable or mushroom stock for a vegetarian version of this dish.
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