
Steps
- In a pot, heat olive oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- Add the chopped chicken breast and cook until no longer pink, about 5-7 minutes.
- Stir in the diced carrot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- In a separate bowl, beat the egg. Slowly pour the beaten egg into the simmering soup while stirring gently to create egg ribbons.
- Season the soup with salt and pepper to taste. Simmer for an additional 2 minutes.
- Serve hot, garnished with chopped green onions if desired.
Ingredients
- 1 small carrot, diced
- 1 chicken breast (about 100g), chopped
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
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