Recipe: Chicken Soup with an Egg

As we enter week (3? 4?) of social distancing, I’m letting my cabinets get pretty bare before braving a trip to the store. I’m being sure to keep both a variety of shelf stable pantry items as well as some vegetables on hand to cook easy and nutritious meals. Even for someone who loves to cook, I am noticing how much food (and dishes!) my family is going through when eating 3 meals at home together.

Today, our crisper drawers are nearly empty, we are down to just a few coffee beans and I’m plotting my next trip to the market. But, I know we always have something to eat with one of my most favorite, simple and satisfying recipes. I don’t know what is it about this very basic combination of ingredients, but I crave this soup. I love this soup. This soup feels nourishing and delicious and there’s nothing more I could ask for right now.

Stay healthy out there!

Charlie Bingham Soup
From the blog Orangette by Molly Weizenburg
Serves 1-2

• 2 cups of chicken broth (to this I added garlic, ginger and chili)

• ~2 oz small pasta like orzo or vermicelli (I broke some bucatini I had into small pieces)

• 1 egg

• salt to taste

• grated parmesan

• cracked black pepper

This is truly barely a recipe, but here it goes. Heat up your broth on the stove in a small pot. Once it comes to a boil, add your pasta and cook according to package directions. While the pasta is cooking, crack your egg into a small bowl, and whisk with a fork until well beaten. After the pasta is cooked, remove the pot from heat and stir in the beaten egg.  Using the same fork as before, mix the hot broth constantly until the egg becomes feather-like and well distributed. Taste for salt.

Pour your soup into a bowl and top with parmesan and pepper.