Italian Egg Drop Soup

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 2 cloves Garlic
  • 1 Onion, medium
  • 2 tbsp Parsley
  • 2 Tomatoes

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 4 cups Chicken or vegetable broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on shelovesbiscotti.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 4 cups chicken or vegetable broth
• 1 cup cooked chicken, chopped (optional)
• 2 eggs, slightly beaten
• salt and pepper to taste
• 2 tablespoons Parmesan cheese, grated
• 2 tablespoon parsley, minced

Directions

• In a medium saucepan, heat oil over medium high heat.
• Sauté onion for 3-4 minutes.
• Add minced garlic and sauté for 1 minute while stirring.
• Add chopped tomatoes and continue to sauté for a few more minutes.
• Add broth and simmer for about 10 minutes.
• Add chopped chicken (if using).
• Remove from heat.
• Slowly pour slightly beaten eggs into the broth while stirring in a circular motion with a fork for about one minute.
• Season soup with salt and pepper.
• Ladle in soup bowl.
• Top with grated cheese and parsley.
• Serve immediately.