Chicken and Egg Drop Stew with Escarole
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Soups & Stews
extra virgin olive oil
chopped extra fine
chopped left over chicken or turkey
cleaned and torn into bite-sized pieces
hot chili sauce
In a stock pot, add olive oil, cook onion until clear, add broth, bring the broth to a boil, add escarole.
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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