Steps
1. In a pot, heat olive oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
2. Add sliced carrots and cook for another 2-3 minutes until they begin to soften.
3. Pour in the chicken broth and bring to a simmer.
4. Add the chicken breast and cook for about 10-12 minutes until fully cooked. Remove the chicken, shred it, and return it to the pot.
5. In a small bowl, beat the egg. Slowly drizzle the egg into the simmering soup while stirring to create egg ribbons.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.