Chinese Egg Drop Soup
|Canned chicken broth||28 Ounce (2 Cans,14 Ounces Each)|
|Egg||1 , slightly beaten|
|Chopped parsley||2 Tablespoon|
1. Bring chicken broth just to boiling in a medium-size saucepan. Pour in beaten egg very slowly, stirring constantly, just until egg cooks and separates into shreds.
2. Ladle into heated cups; sprinkle with parsley.
Restriction:Lacto Ovo Vegetarian