Egg-drop soup with chicken and silverbeet
Ingredients Method 1.Whisk eggs, parmesan and parsley in a medium jug. 2.Bring stock to the boil in a large saucepan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 3 eggs
- 1/3 cup freshly grated parmesan, plus extra, to serve
- 2 tablespoons finely chopped flat-leaf parsley
- 1 1/2 litres (6 cups) chicken stock
- 1 1/2 cup shredded cooked chicken
- 4 stalks silverbeet, trimmed, finely shredded
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