Ingredients3 c chicken broth1/2 c shallots3/4 c chicken1/4 Tbsp pepper1/4 tsp garlic powder2 eggs1 dash(es) soy sauce1/4 tsp salt1/2 tsp corn oil1 pinch flourDirections1. Combine all the ingredients except the eggs and flour. Bring to a rapid boil.2. once boiling, add the flour and stir with a fork or wisk. Make sure the flour blends.3. Let it boil while you prepare the eggs. Take your 2 eggs and put in a bowl and mix gently. Do not wisk or beat. Just blend it.4. Once your eggs are blended, remove the soup from the stove. Take a fork and pour the egg through the fork into the soup a little at a time. It took me 4 pours to add all the egg. After each pour stir the soup with the fork to kind of break up the egg, not vigorously, just enough to see strands of egg. Do this until the eggs all the eggs are poured into the soup. Serve hot.
