Ingredients
- 8 garlic cloves, minced
- 3 cans (14 1/2 ounces each) chicken broth
- 1 1/2 cups water
- 1 1/2 cup croutons (I use garlic and herb flavour)
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1 scallion, thinly sliced
How to Make
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Step 1: Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly.
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Step 2: Add the broth, water, croutons, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low.
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Step 3: Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg.
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Step 4: Using a fork, slowly stir the egg mixture into the soup, forming egg strands; cook for 4 to 5 minutes, until heated through.
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Step 5: Ladle the soup into individual bowls, top with the scallion rings and serve immediately.
We hope you enjoy this recipe!
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