Chicken Egg Drop Soup


  • Chicken pieces with bones – 200 gm
  • Ginger – 1”, chopped
  • Onion – 1 small, chopped
  • Green peas – 1/4 cup
  • Tomato – 1 small, cut in quarters
  • Potato – 1 small, cut in quarters
  • Carrot – 1 small, chopped into rounds
  • Salt and black pepper as per taste
  • 1 egg whisked and set aside
  • 10 gm butter

Method –

  1. Heat butter in a pressure cooker
  2. Add onions, ginger and sauté for 1-2 minutes, making sure that it doesn’t turn brown
  3. Add chicken, tomato, carrot, peas, potato and sauté for 3-4 minutes
  4. Now, add 3 cups of water
  5. Add salt and pepper to taste
  6. Pressure cook for 5-6 whistles
  7. Once the pressure releases, remove the chicken pieces and discard the bones and shred the chicken. Set aside
  8. Mash the vegetables with a hand blender. Remove the skin of the tomato and discard
  9. Add the shredded chicken back into the soup
  10. Transfer the entire contents to another pan, mix well and bring it to a rolling boil
  11. When the soup is boiling, drop the beaten egg with one hand and swirl immediately with a fork with the other hand
  12. Switch off the flame immediately
  13. Serve immediately adding some more black pepper and adjusting salt, if required

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