TWO CHICKEN EGG DROP SOUP RECIPES (the second is much easier)

AS MANY OF MY FOLLOWERS KNOW:  SOME OF MY POSTS ARE CREATED FROM MATERIAL THAT I HAVE SAVED DURING MY YEARS OF TEACHING DIET MASTERS AND FROM RECIPES IN BOOKS THAT I HAVE SELF PUBLISHED.


                                                 CHICKEN EGG DROP SOUP




4    cups low fat, low sodium chicken broth
      salt and pepper to taste or a whisper of soy sauce
1/4 cup cold water
2     tablespoons and 2 teaspoons cornstarch
2     eggs, beaten with a whisk
1     cup cooked chicken breast, cut in a small dice
1     cup chopped green onions


Pour chicken broth into a medium saucepan and stir in salt and pepper or soy sauce and bring to boil over medium-high heat.


Whisk the cold water slowly into cornstarch until a smooth paste forms.  When broth comes to a boil, whisk in the cornstarch mixture. Return to a boil and cook for a minute or two, until mixture is slightly thickened and translucent.  


Remove from heat, and slowly whisk in eggs, a small amount at a time, separating egg into thin strands. Lower heat and stir in green onions and chicken.  Cover and simmer until scallions are slightly cooked and chicken is heated through.


Serves 6 as a first course, about 100 calories per serving
Serves 3 as a main course, about 200 calories per serving


Hint:  If you want to save time and energy, purchase the egg drop soup in an Oriental restaurant and add some extra cooked chicken if desired.

Hint: (a wonderful Diet Masters idea, if I do say so). Add a myriad of chopped cooked vegetables from shredded carrots to bean sprouts to sliced chopped mushrooms and maybe even some peas and rinsed canned, sliced water chestnuts.