Chicken Egg Drop Soup
Ingredients:
2 Tablespoons ghee
2 Tablespoons garlic
8 cups chicken broth
12 shitake mushrooms, sliced
2 chicken breasts
2 cups chopped spinach
4 eggs, beaten
1 Tablespoon lemon juice
¼ cup parsley, chopped
Salt and pepper to taste
Directions:
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In small pot, bring chicken broth to a boil. Add chicken breasts and reduce to simmer for 15 minutes. Shred chicken with two forks or in a mixer.
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Melt 1 Tablespoon ghee is a pan over medium heat and add sliced shitake mushrooms, and the salt and pepper. Saute for several minutes until softened.
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In soup pot melt 1 Tablespoon ghee over medium heat. Add garlic and stir for about one minute. Add the chicken broth (after removing the chicken breasts) and heat if not still hot.
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While the broth is heating, beat eggs in a bowl.
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Add the spinach to the broth and stir for a couple of minutes. Don’t let the spinach get overcooked. Turn off the heat
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Slowly pour the eggs into the soup, stirring with a spoon to make strands of egg.
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Add the lemon juice and stir.
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Serve and garnish with chopped parsley.