Egg Flour Soup

Oh gosh!! Here we go..MY ABSOLUTE ALL TIME FAVORITE SOUP...ever since I was little!! It's so freaking good! ok a little history .. So when I was growing up in Spokane there was this chinese restaurant CHINA DRAGON... to this day best Chinese American food EVER... I would beg my mom to take me there for this soup! Its super easy.. super quick and low calorie!! NOM NOM NOM!! Granted, I doubt this is the conventional recipe but it's MY recipe so F OFF! hehe ;D and now Lukass says it is his favorite soup that I've made! Ow OWW!! ok here we go..

8-10 cups of water

3 large boneless skinless chicken breasts

2 chicken bullion cubes

2 eggs, beaten

1/2 onion sliced

1 T chopped garlic (like 3 cloves)

5 Napa cabbage leaves chopped up 

mixed veggies (optional) greenbeans, corn, carrots, peas

2 T cornstarch mixed with a little warm water to dissolve

salt/pepper

soy sauce

Bring water to a boil and add bullion cubes and chicken. Now add the corn starch to thicken. Add onion, garlic, cabbage and veggies. Remove chicken when cooked ( you don't want it to over cook) Now SLOWLY pour the beaten egg into the boiling water and watch the flowers appear like magic! give it a nice little stir. Now take the chicken breast and rip into little pieces and add back to the soup. Season to your liking... 

I like to add a little soy sauce to my bowl after serving... give it a nice little flavor. And if you like spice..add some SARACHAAAAAAAAA!!