Ingredients:

• 4 cups – Chicken stock
• 2 cups – water
• 500 g – Chicken breasts, bone-in, skinned
• 2 – Bay Leaves
• 1 – onion, chopped
• 2 – Garlic cloves, minced
• 2 – carrots, thinly sliced on the diagonal
• 1 – Celery stalk, thinly sliced on the diagonal
• 3 cups – Broccoli florets and peeled stems, coarsely chopped
• 2 ml – salt
• 1/4 tsp – pepper
• 2 – eggs
• 2 ml – sesame oil
• Dash hot pepper sauce

Method:

1. In large saucepan, boil chicken stock, water, chicken and bay leaves
2. Skim off any foam; reduce heat, cover and simmer for about 20 mins
3. Reserving liquid, remove chicken and cool for about 10 mins
4. Dice chicken, discarding bones
5. Discard bay leaves
6. Add onion, garlic, carrots, celery, broccoli, salt and pepper to pan; bring to boil.
7. Reduce heat and simmer, uncovered, until broccoli is tender, about 4 mins
8. With slotted spoon, divide vegetables among soup bowls; add chicken to bowls.
9. Return soup to rolling boil.
10. In small bowl, whisk together eggs, 25 ml (2 tbsp) water, sesame oil and hot pepper sauce
11. Slowly pour in thin stream around edge of pan, gently stirring once or twice to form thin streamers
12. Pour over chicken mixture
13. Serve hot

Recipe courtesy of Sify Bawarchi