Chinese Egg Drop Soup with Shredded Chicken and Bok Choy

Ingredients

• 6 cups Chicken Stock
• 4 Large Eggs
• 1 cup Cooked Chicken Breast
• 2 heads Baby Bok Choy
• 0.5 tsp White Pepper
• 0.25 tsp Xanthan Gum(optional)

Instructions

1. 1

   Bring stock to a simmer. Add white pepper and chopped bok choy. If using xanthan gum, whisk in a tiny amount to slightly thicken the base.

2. 2

   Beat eggs thoroughly in a measuring cup with a spout.

3. 3

   Create a gentle whirlpool in the stock with a spoon. Slowly drizzle the egg in a thin stream while stirring in one direction.

4. 4

   Immediately remove from heat to prevent the eggs from overcooking and becoming rubbery.

5. 5

   Fold in shredded chicken and serve in warmed bowls.