Chicken Egg Drop Soup

Instructions

1. Prepare the vegetables by chopping the carrots, dicing the red onion, and mincing the garlic and ginger. Set aside.
2. Rinse the chicken back portions and chicken livers under cold water, then set aside.
3. In a large pot, bring water to a boil. Add the chicken back portions and chicken livers. Reduce heat to a simmer and cook for about 30 minutes or until the chicken is fully cooked.
4. Remove the chicken pieces from the broth. Once cool enough to handle, shred the meat from the bones and set the meat aside. Discard the bones and livers.
5. In the same pot with the broth, add the chopped carrots, diced red onion, minced garlic, and ginger. Simmer for about 10 minutes until the vegetables are tender.
6. Whisk the egg in a bowl. Slowly pour the whisked egg into the simmering soup, stirring constantly to create egg ribbons. Cook for an additional 2 minutes.
7. Add the shredded chicken back into the pot. Stir well and continue to cook for another 5 minutes, ensuring the chicken is heated through.