Chicken egg drop soup

100 Servings

Ingredients

Quantity Ingredient
6 gallons WATER; BOILING
30 eaches EGGS SHELL
1¼ pounds ONION GREEN FRESH
3½ cup SOUP GRAVY BASE CHICKEN

Directions

1. STIR SOUP AND GRAVY BASE INTO BOILING WATER.

2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING WITH A SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3 MINUTES.

3. ADD ONIONS.

NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED GREEN ONION.

Recipe Number: P00900

SERVING SIZE: 1 CUP

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