Zucchini Egg Drop Soup Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 5 packets low-sodium instant chicken broth mix | ||
| Zucchini | 4 Cup (16 tbs), shredded | |
| 2 ounces long-grain white rice | ||
| 1 large egg, lightly beaten | ||
| Parmesan cheese | 3/4 Ounce, grated | |
| Parsley | 1 Tablespoon, chopped | |
Directions
1. Spray large saucepan with nonstick cooking spray; over medium-high heat, cook onion, celery, and garlic until onion is translucent, about 2 minutes.
2. Stir in chicken broth mix, zucchini, rice, and 5 cups water; bring to a boil. Reduce heat to medium; cover partially and cook until rice is tender, 15 to 20 minutes.
3. Remove from heat and whisk in remaining ingredients. Ladle evenly into 4 soup bowls.
2. Stir in chicken broth mix, zucchini, rice, and 5 cups water; bring to a boil. Reduce heat to medium; cover partially and cook until rice is tender, 15 to 20 minutes.
3. Remove from heat and whisk in remaining ingredients. Ladle evenly into 4 soup bowls.
Chef
