Chicken and Egg Drop Stew with Escarole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 onion chopped extra fine
- 4 cups chicken broth
- 2 cups chopped left over chicken or turkey
- 1 head escarole cleaned and torn into bite-sized pieces
- 4 eggs poached
- hot chili sauce optional
Instructions
- In a stock pot, add olive oil, cook onion until clear, add broth, bring the broth to a boil, add escarole.
- Poach eggs.
- Put one egg into each soup bowl, cover with the soup.
- Allow diners to add a drop of chili sauce if desired.
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