Chicken Egg Drop Soup with Rotisserie Chicken

Easiest thing to throw together… Delicious and hearty and very versatile…can add pretty much anything you want!!!

Rotisserie Chicken: Debone and keep meat aside.

Put the bones in a large container and add water, celery, onions, carrots and boil to make chicken stock. Strain. To the stock, add a handful of frozen mixed vegetables, shredded chicken, salt and pepper and bring to a good boil…beat two eggs lightly and bring the soup back to a rolling simmer and slowly pour the egg mixture and twirl the soup with a fork gently. Check seasoning and add salt and pepper to taste. Add a couple of dashes of Sriracha (hot sauce). I didn’t add to this soup but can also add finely chopped scallions and a handful of whole wheat pasta and cook till done.

Enjoy!!!!