One of my favorite things at the Chinese buffet is Egg Drop Soup. I recently had a serious craving for it and decided to try to make it myself. I made this soup from "scratch" but my mother used to make it with a dried chicken noodle soup mix... the one with extra noodles! I loved that soup and it was a bit more hearty because of the noodles. My version, here, is a slightly thickened, rich chicken broth loaded with threads of cooked beaten eggs. Top with a sprinkling of thinly sliced green onion and you'll think you're eating in a Chinese restaurant! Of course, you can always add thin egg noodles as well as shredded chicken to make it a meal.

Step 1: EQUIPMENT

Dutch Oven

Large Mixing Spoon

Sharp Knife

Cutting Board

Fork

1-Quart Measuring Cup with Pouring Spout

Small bowl (not shown)

Measuring Spoons (not shown)

Step 2: SUPPLIES

1 32-ounce container chicken bone broth

1 14.5-ounce can chicken broth

1 1/2 cups water, divided

2 envelopes granulated chicken boullion

2 teaspoons soy sauce, divided

2 teaspoons sesame oil, divided

3 - 4 jumbo eggs, beaten

2 thinly sliced green onions (garnish)

Step 3: BRING BROTH TO a BOIL

Place a Dutch oven over medium high heat. Add the chicken bone broth, broth, boullion, 1 cup of the water, sesame oil and soy sauce. Mix well and bring to a boil.

Step 4: Beat Eggs

Break eggs into a 4 cup glass measuring cup with a pouring spout. (Notice there are 5 egg yolks..... I was lucky enough to have a double yolk egg mixed in with my regular eggs! That makes the soup a lot tastier!) Add the remaining sesame oil and soy sauce to the eggs and beat with a fork until foamy.