DanielHollis
New member
Prep time: 5 mins
Cook time: 5 mins
Servings: 4
Ingredients:
- 5 cups chicken broth
- 1 1/2 Tbsp. arrowroot flour
- 4 eggs, whisked
- 3 green onions or chives, chopped
- 1/4 tsp. sea salt
- Dash ground pepper
Equipment:
- Large saucepan
- Medium bowl
- Whisk
- Chef knife
- Cutting board
- Stirring spoon
Directions:
1. Prepare the green onions or chives and set aside. Whisk the eggs in a medium sized bowl.
2. Set aside 1 cup of the chicken broth and pour the rest into a large saucepan. Bring to a boil over medium high heat and stir in the sea salt, chives and ground pepper.
3. Mix the arrowroot flour into the reserved chicken broth and pour into the large saucepan, stirring to combine with the rest of the soup. Lower heat to medium and boil lightly for 2 minutes. This will thicken the soup slightly.
4. Slowly pour the egg mixture into the soup. The eggs will cook immediately.
5. Ladle the soup into serving bowls and enjoy!
Cook time: 5 mins
Servings: 4
Ingredients:
- 5 cups chicken broth
- 1 1/2 Tbsp. arrowroot flour
- 4 eggs, whisked
- 3 green onions or chives, chopped
- 1/4 tsp. sea salt
- Dash ground pepper
Equipment:
- Large saucepan
- Medium bowl
- Whisk
- Chef knife
- Cutting board
- Stirring spoon
Directions:
1. Prepare the green onions or chives and set aside. Whisk the eggs in a medium sized bowl.
2. Set aside 1 cup of the chicken broth and pour the rest into a large saucepan. Bring to a boil over medium high heat and stir in the sea salt, chives and ground pepper.
3. Mix the arrowroot flour into the reserved chicken broth and pour into the large saucepan, stirring to combine with the rest of the soup. Lower heat to medium and boil lightly for 2 minutes. This will thicken the soup slightly.
4. Slowly pour the egg mixture into the soup. The eggs will cook immediately.
5. Ladle the soup into serving bowls and enjoy!