Chicken Egg Flower Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Meat Dishes · Soups

Chicken Egg Flower Soup

From Dorothy McNett's Recipe Book at

1 small chicken, or several chicken parts
1 onion, sliced
2-3 cloves garlic, slivered
1 stalk celery, sliced
6 cups water
1/2 teaspoon sea salt
1 teaspoon dried poultry seasoning, or a combination of
thyme, rosemary, sage, and oregano
1 bay leaf
1/2 teaspoon freshly ground peppercorns
1/2 teaspoon sweet Hungarian paprika, or Zip

1 egg, beaten slightly

Wash chicken and wrap in clean cheesecloth and tie. Combine the wrapped chicken with the remaining ingredients except for the egg, in a glass or ceramic batter bowl. Microwave on high for 10 minutes, then on half power for 30 to 40 minutes. Remove chicken to a dish and allow to cool enough to handle, and then chop the chicken meat into small pieces to either add to the soup later, or to save for another use. Whisk the egg and swirl it into the boiling chicken broth, to make strands of the egg. Serve, garnished with some of the cut up chicken and chives or cilantro.

Recipe created 1996-01-24.

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© 1996-2013 Dorothy McNett. All Rights Reserved.