Polish Egg Drop Noodles & Chicken Soup

Ingredients:

Egg Drop Noodles:

4 eggs
1/2 tsp salt
2 Tbsp water
1 C flour
2 Tbsp chopped parsley

Homemade Chicken Soup:

2 Tbsp Olive Oil
3 celery stalks, diced
3 carrots, diced
1 large onion, diced
8 C chicken stock
1 roasted chicken, shredded
Salt & Pepper to taste

Directions:

Egg Drop Noodles

Mix all of the ingredients.


Drop by tablespoons into simmering chicken broth. Noodles are cooked when they rise to the top.

Chicken Soup

Heat olive oil over medium-high heat in dutch oven. Add celery, carrots, and onion.

Saute vegetables for about 5 minutes, until onions start to become translucent. Pour in chicken stock and bring to a boil. Lower heat to simmer and cook for about 20 minutes, until vegetables become tender.                  

Add shredded chicken. Drop noodles into the stock.      

The soup is done when the noodles rise to the top. Add salt and pepper to taste.

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