Chicken Egg Flower Soup Recipe

Soup Preparation

1. 1

   Prepare the Chicken

   In a pot, bring the chicken broth to a boil. Add the minced chicken breast and cook until fully cooked through, about 5-7 minutes.

2. 2

   Add Veggies and Noodles

   Add the frozen peas, diced carrots, and sliced baby corn to the pot. Cook for another 3-5 minutes, then add the soft noodles and cook until the noodles are tender.

3. 3

   Beat and Add Eggs

   In a separate bowl, beat the eggs. Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.

4. 4

   Season the Soup

   Stir in the soy sauce, salt, and black pepper to taste. Let the soup simmer for another 2-3 minutes.

5. 5

   Serve

   Ladle the soup into bowls and garnish with chopped green onions before serving.