Ingredients

• 4 cups - chicken stock
• 2 cups - water
• 500 g - chicken breasts, bone-in, skinned
• 2 - bay leaves
• 1 - onion, chopped
• 2 - garlic cloves, minced
• 2 - carrots, thinly sliced on the diagonal
• 1 - celery stalk, thinly sliced on the diagonal
• 3 cups - broccoli florets and peeled stems, coarsely chopped
• 2 ml - salt
• 1/4 tsp - pepper
• 2 - eggs
• 2 ml - sesame oil
• Dash hot pepper sauce

How to Make Egg Thread Soup

• In large saucepan, boil chicken stock, water, chicken and bay leaves
• Skim off any foam; reduce heat, cover and simmer for about 20 mins
• Reserving liquid, remove chicken and cool for about 10 mins
• Dice chicken, discarding bones
• Discard bay leaves
• Add onion, garlic, carrots, celery, broccoli, salt and pepper to pan; bring to boil.
• Reduce heat and simmer, uncovered, until broccoli is tender, about 4 mins
• With slotted spoon, divide vegetables among soup bowls; add chicken to bowls.
• Return soup to rolling boil.
• In small bowl, whisk together eggs, 25 ml (2 tbsp) water, sesame oil and hot pepper sauce
• Slowly pour in thin stream around edge of pan, gently stirring once or twice to form thin streamers
• Pour over chicken mixture
• Serve hot