Chicken & Egg Soup

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Chicken & Egg Soup
 

Ingredients
  • Chicken breast 1
  • Chicken stock 1 – 1 ½ glass
  • Salt to taste
  • White vinegar 1 tbsp
  • Egg 2
  • Leek sliced 1
  • Broccoli 1 small
  • Black pepper powder ¼ tsp
  • Button mushroom sliced ½ cup
  • Carrot 1
  • Oil 2 tbsp
Method
  • Heat oil in a wok, add chicken cut into juliennes, 1 sliced leek, ½ cup sliced mushrooms, 1 sliced carrot and 1 chopped broccoli. Cook for 2 – 3 minutes.Now add 1 – 1 ½ glass chicken stock, salt to taste and ¼ tsp black pepper powder. Cook over low flame for 8 – 10 minutes.
  • Then add 1 tbsp vinegar and allow to cook.Now add 2 egg and cook till egg comes on top.Remove gently in a bowl and serve hot.

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