Egg Drop and Chicken Soup
- In large saucepan,heat oil over medium heat; cook garlic and half of the green onion for 1 minute.
- Stir in chicken,mushrooms and pepper; cook,covered,until juices run clear when chicken is piereced,about 5 minutes.
- Add broth,water and tomatoes; bring to boil. Stirring soup,pour in eggs in thin stream; simmer for 5 minutes.
Drizzle a few drops of pure sesame oil onto each bowlful for an authentic Asian experience.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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