This warm, comforting riff on egg drop soup is just the thing when you’re trying to figure out what you want to eat on a Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat oil in a large pot over medium. Cook onion and garlic, stirring occasionally, until translucent and tender, about 6 minutes; season with salt and pepper. Add stock and squash and bring to a simmer; season with salt and pepper. Cook, stirring occasionally, until squash is beginning to get tender but not completely cooked through, about 5 minutes. Add kale and cook, stirring, until tender, about 5 minutes.
Step 2
Meanwhile, whisk eggs, 1 oz. Parmesan, and ¼ tsp. salt in a small bowl. Swirl soup once with a large spoon, then slowly drizzle in egg mixture. Let soup sit 15 seconds, then gently stir to break up egg mixture to desired size. Remove from heat and stir in chicken. Let sit until heated through, about 5 minutes.
Step 3
Divide soup among bowls. Top with red pepper flakes, if using, and Parmesan. Serve with bread alongside, if using.
