Eggdrop Soup

And then I got sick...

I didn't feel that great when I got up in the morning, eventually I realized that I was completely useless so I came home from work early and laid on the couch for the rest of the day, got up a little bit later and went to bed. The next morning I did the unthinkable... I called in to sick. I know it doesn't sound like much but in the past 6 years I have called in sick... well when my appendix burst and one other time but it was kind of a graphic situation and doesn't belong on a food blog.

So I spent most of a day lying on the couch again... I just realized... I am just a butt load of fun lately. I hadn't eaten since the morning before so I knew that I had to eat something. I made a batch of "feelin like crap soup", now there are some rules to any "feelin like crap food"

• It has to be easy to make
• It has to taste good (not too spicy but I can't do bland)
• It has to be relatively healthy (not a good day for bacon wrapped anything)
• Most important it has to be made from stuff that is already in the house... I am not going out.

Today's choice for "feel like crap lunch" was my take on egg drop soup, face it chicken based soup feels good when you don't. Plus I had a good bunch of the things I need in order to make it, here is how it went today.

Ingredients
Some (about 1/4 cup) cut up or shredded chicken
2 1/2 cups chicken broth divided
3/4 cup sliced mushroom (I used baby Bella's)
2 tsp soy sauce
1 tsp grated ginger*
1 egg
2 tsp corn starch
A little bit of chopped parsley to garnish

Sauté the chicken in a 2 quart saucepan until it is done (or reheated) to your liking, add your mushrooms and continue to cook for a few minutes. Add 2 cups of chicken broth then soy sauce and *ginger. Bring all of this to a boil then turn heat to a simmer. Beat your egg in a separate dish, then stir your soup and add the egg a teaspoon full at a time to your moving broth. It should cook in ribbons as you go. Mix your cornstarch with the last of the chicken broth to make a slurry and slowly add to your soup to thicken just a little. Garnish with chopped parsley.

*I keep a frozen hunk of frozen ginger in the freezer so I can grate off a little.bit at a time and still have the "fresh" ginger flavor.

Ok folks this one rocked it out! The chicken soup had that comforting flavor with the addition of the soy sauce and ginger that just warmed me up in time for my nap.