Chicken Egg Drop Soup     Serves 4 - 6  
 

• 1  Cup cooked chicken, diced
• 4  Cups Real Chicken Broth
• 2  Cups water
• 2  Eggs, beaten
• 3  Tablespoons grated Romano cheese
• 2  Tablespoons fresh Italian parsley, chopped
• Freshly ground black pepper

 
   
 
 
      1. Bring the chicken broth and water to a boil in a sauce pan. Add the chicken
          and simmer.
 
     2. Add the grated Romano cheese to the eggs. Beat to blend well. Add ½ cup of
         the hot broth to the eggs and cheese mixture. Beat until mixed. Add the mixture
         to the sauce pan and stir.
 
      3. Add the parsley and black pepper. Simmer the soup for 10 minutes and
          serve hot.
 
 
 
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