A delightful and easy-to-make soup that combines the comforting flavors of chicken and egg with a touch of vegetables.
Heat the chicken broth and soy sauce in a saucepan over medium heat until it begins to simmer.
Using low sodium broth allows you to control the saltiness of the soup.
Add the shredded chicken, green peas, carrot, and green onion to the simmering broth.
Cut the vegetables into small, uniform pieces for even cooking.
Slowly drizzle the beaten eggs into the soup while gently stirring to create ribbons.
Pour the egg in a thin stream to achieve delicate ribbons.
Let the soup simmer for an additional minute, then remove from heat.
Allowing the soup to rest helps the flavors meld together.
Serve the soup hot in bowls, garnished with additional green onion if desired.
Serve with a side of crusty bread or steamed rice for a complete meal.
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