Polish Egg Drop Noodles Chicken Soup

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  5 cup or 1.2kg

• Wheat flour

  Whole-grain

  62g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parsley

  Raw

  ½ tbsp or 2g

• Salt

  Table

  ⁵⁄₁₆ tsp or 2g

Directions

1. Make Polish chicken soup (rosol) or another chicken soup recipe.  Keep the soup simmering. If you make Polish chicken soup, once ready, take the chicken and vegetables out of the pot using a slotted spoon and place on a large plate before making the egg drop noodles.  You can chop these up and add into the soup later if you like. To make the egg drop mixture in a cup/jar with a spout combine the eggs, flour and salt and using a whisk stir rapidly until smooth. Slowly pour the mixture into the pot of gently boiling soup stirring with a spoon occasionally as you pour so the noodles don’t stick to one another. Increase the heat to bring to the boil again if needed and cook gently for 1 minute.  Serve as is or with the chicken and vegetables from cooking the chicken soup, and a garnish of chopped parsley.
2. Ensure the soup is boiling gently when adding the egg drop mixture. Use a whisk, not a spoon or fork, to make the egg drop mixture to ensure it is perfectly smooth. These noodles are quite soft so if you prefer them a little firmer add another teaspoonful of flour into the mixture
3. https://www.everydayhealthyrecipes.com/polish-egg-drop-chicken-noodle-soup-lane-kluski/

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