Egg Drop Chicken Soup
|Chicken stock||5 Cup (80 tbs), heated|
|Eggs||2 , well beaten|
|Chopped fresh parsley||1 Teaspoon, chopped|
|Freshly ground pepper||To Taste|
|Worcestershire sauce||3 Drop|
Pour chicken stock into saucepan and bring to boil.
Meanwhile, place eggs in small bowl. Add parsley, pepper and Worcestershire sauce; beat together well.
Reduce heat under soup to medium. Pour egg mixture into liquid and stir quickly; cook 30 seconds.
Remove from heat and serve at once.