Egg Drop Soup

This week my first official CSA package was delivered.  Included were a half dozen truly free-range eggs and a handful of spring onions, fresh from the ground.  Given the happy chance that I had a refrigerator full of recently jarred chicken bone broth, it made perfect sense to put together some egg drop soup.  Now, before you get too excited, I know absolutely nothing about making egg drop soup.  That said, I have to say it was some of the best soup I've eaten in a long time.


This soup has three primary ingredients:  chicken broth, onions, and an egg.  Salt and pepper are optional.  And if you are an expert at making egg drop soup, and are aware of other ingredients that should properly be added... knock yourself out (and please leave a comment so I can try it the next time!)


Please DO NOT use canned chicken broth -- not even organic canned chicken broth.  You will be disappointed.  Canned broth is devoid of flavor.  Besides, it's so easy to make your own, anyone -- and I mean anyone -- can do it.  Here's how.


CHICKEN BROTH

1. Take one whole natural, pastured chicken, wash it, pat it dry, and coat it all over with olive oil.  Put it in a dutch oven, uncovered, and bake until done.  Follow any baked chicken instructions you want (for heat, time in the oven, etc.), but don't season it with anything but salt and pepper.  Cut the meat off and put aside for another meal.
2. Deposit all the bones, leftover skin, wing tips, etc. into a medium crock pot.  Add a splash of organic apple cider vinegar (1 to 2 tblsp)-- this pulls the minerals and other nutrients out of the bones.  Cover with filtered water and cook on low for about 24 to 48 hours.
3. Let cool, remove the bulk of the chicken parts and discard.  The meat scraps won't have much flavor left in them, but if you're very frugal and creative, you may find some use for them-- frankly, all the flavor and nutrition has been pulled out of the meat and bones and deposited into the broth.  So, I just throw the scraps out.
4. Strain the broth through a very fine sieve (or cheesecloth) into a large pot, salt and pepper to taste, and pour into pint or quart containers.

I have made broth both with vegetables and without, and have discovered that broth made without vegetables has the most chickeny flavor. Now for the soup...

EGG DROP SOUP FOR TWO
INGREDIENTS

• One pint homemade chicken bone broth
• One spring onion, thinly sliced (in place of a spring onion, you can use two or three scallions)
• One pastured egg, beaten

PREPARATION
In a small (1 quart) stainless steel pot, heat the broth and onions together to a boil, turn heat down and simmer on low about five minutes.  Increase heat until broth is again bubbling.  A little at a time, pour in the beaten egg.  The bubbling broth will cause the egg to form into small stringy globs.  If it's not bubbling, the egg will fall to the bottom into one big glob and instead of egg drop soup, you'll have a chicken flavored poached egg (which would also probably taste good).  The egg will cook quickly.  Once all the egg is in, turn the heat to low and simmer only a minute or so.  That's it!  Ladle into a bowl, and eat up.


I keep chicken broth in my freezer all the time.  It makes a great base for chicken dishes and adds a beautiful richness to hamburger dishes as well.