Chicken Eggdrop Soup
|Chicken||1 Large, cut up|
|Lemon juice||1⁄4 Cup (4 tbs) (Of 2 Lemons)|
|Water||8 Cup (128 tbs)|
Boil chicken and salt in .water about 2 hours.
Remove chicken from broth; skin and debone; dice.
Beat eggs until light.
Slowly add lemon juice; add 1 cup warm broth very slowly.
Add to remaining broth with diced chicken and continue to heat through.
For a different taste add finely chopped carrots, celery, and onion to the chicken when originally cooking.
A wonderfully-flavored and hearty soup such as this one needs only warm bread with butter, a tossed salad, and a dessert to make a filling meal.
Soups date back to prehistoric man when he combined bones, meat, water, and hot rocks in animal skin bags to produce a tasty brew.