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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This soup could not be any easier. My family has been making this for years. My grandmother and mom would always have a pot of chicken stock cooking. I make this with can stock for a quick week night lite fare. This and a salad and you have a meal. If making stock from scratch, add about 2 cups of the cooked chicken to the soup. Ingredients:
2 eggs |
1/2 cup seasoned breadcrumbs |
1/2 cup grated italian cheese |
6 cups chicken stock |
Directions:
1. In a medium bowl, whisk the eggs.
2. Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.
3. Bring the stock to a boil and add chicken if desired.
4. Stir in the egg batter in a slow steady stream.
5. The batter will form fine, light flakes.
6. Simmer the soup for 5 minutes.
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