Chicken Egg Drop Soup

Tired of your same old chicken soup for Shabbos? Here's a new recipe for chicken egg drop soup. This was last night's dinner along with some fries and tomato corn salad , and very humbly I must say it tasted like I picked it up from a Chinese take out! We all really loved it! I know the picture does not do it justice. I was in such a rush to finish dinner and Shabbos cooking that I had to snap one from my iphone in a rush. Not to say Iphones don't take good pictures but the difference between that and my new canon camera's pics is huge! Oh well.
We have had such confused weather lately. Some days it feels like Spring is finally here and some days it feels like we are back to winter. Yesterday was one of those cold rainy days. Considering I have hardly posted any soup recipes this winter I thought I would grab this opportunity and enjoy some warm soup before it's back to Spring again. Next week we will be back to 70 degree weather ahhhh cannot wait! I am a huge sun lover.

Here's the recipe. It's Asian inspired. I found a newspaper clipping in my folder that I had clipped almost 2 years ago from Food Networks magazine if I'm not mistaken which is where I derived inspiration for my recipe.  I have been around the world this week with the recipe backgrounds :) French, Asian, American.

6-7 Chicken Drums with Skin, Baked in Oven
1 Tablespoon of Corn Starch
1  Heaping Tablespoon Chicken Consume
6 Cups Water
1 Bunch Scallions, Chopped up
2 Tsps Cooking Sherry
1 Tablespoon Brown Sugar
1/2 Tsp Sesame Oil
1 Tsp. Soy Sauce
1 Tsp. Black Pepper
1/2 Tsp Ginger Spice
3 Eggs

Begin by putting the water in a pot. Bring it to a boil and then lower the flame a little. Add the chicken consume. If you are planning to make a larger soup with more then 6 cups of water just adjust the rest of the ingredients and add more chicken consomme. Let it dissolve and add the brown sugar, sherry, sesame oil, soy sauce, black pepper and ginger spice. Let it all combine while cooking for a  few moments. Then start with the chicken. I always end up with leftover chicken when I make it for dinner since I'm not a huge fan and I don't eat much so I either grind it up for my husbands lunch or use it in a soup. So for this one I used the leftover chicken from the night before that had already been baked with a more plain sauce and just chopped it up. If you don't have already cooked chicken you can bake your chicken before preparing the soup in pot. Just lay out the chicken drums in a greased pan and bake them till cooked through but not roasted. If you are using chicken from the night before like I did, try to use a plainer sauce. Take all the meat off the bone with a sharp knife. Do not remove the skin you want it to cook with the chicken in the pot along with the soup to add some shmaltz- the best part of a good chicken soup. Chop the chicken meat into small pieces and roll them around in the corn starch to completely cover each piece. Cornstarch is the thickening agent for the soup. Drop them into the pot. Then add the chopped scallions. Allow the soup to cook for about 20-30 minutes on a medium flame or until soup water has cooked out a little and scallions seem softer. Now time to drop those eggs. Take 3 eggs out of the fridge about 15 minutes in advance. Crack an egg carefully over the pot to avoid dropping in eggshells (not the best additive for a soup) allow the egg to drop right in while the flame is on. As soon as it drops in swirl the soup around with a fork separating the egg. You should have the whites and yolks in strips/strings. Add the other two eggs the same way. Once the egg has cooked a little- soft but not raw (this should happen within a few minutes) You are ready to serve. Ladle it into bowls and  if it's a week night you can serve with fries, salad, bread or all three. This will be an amazing addition to a cold Shabbos night meal!

What kind of soup do you make Friday night? Plain old chicken soup or do you change it up? Comment below! I love to hear from my readers!

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                         Have a Wonderful Shabbos and a Restful Weekend!

Xo! Gigi.
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