- 4 cups rich chicken stock
- 1/2 tsp soy sauce
- 1/2 cup chopped cooked chicken
- 1/2 cup frozen green peas
- 1/4 cup thinly sliced green onon
- 1 egg, lightly beaten
- Bring stock and soy sauce to boil.
- Add chicken, peas and onion.
- Return to boil.
- Remove from heat and, in slow steady stream, drizzle egg into soup.
- Allow egg to set for 1 minute.
- Stir gently before ladling soup into bowls.