Name: Egg-drop soup with chicken and silverbeet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 eggs; 1/3 cup freshly grated parmesan, plus extra, to serve; 2 tablespoon finely chopped flat-leaf parsley; 1.5 litre (6 cups) chicken stock; 1 1/2 cup shredded cooked chicken; 4 stalks silverbeet, trimmed, finely shredded

Egg-drop soup with chicken and silverbeet

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

3 eggs

1/3 cup freshly grated parmesan, plus extra, to serve

2 tablespoon finely chopped flat-leaf parsley

1.5 litre (6 cups) chicken stock

1 1/2 cup shredded cooked chicken

4 stalks silverbeet, trimmed, finely shredded

Method

1.Whisk eggs, parmesan and parsley in a medium jug.

2.Bring stock to the boil in a large saucepan. Add chicken and boil for 1 minute or until heated. Add egg mixture in a thin stream, stirring constantly to form thin ribbons. Reduce heat; simmer for 2 minutes.

3.Remove from heat. Stir in silverbeet. Serve with extra parmesan.

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Ingredients

Method

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