1 (32 oz.) box reduced-sodium, ready to serve chicken broth 1/4 c. rice vinegar 1 Tbsp. reduced-sodium soy sauce 1/4 tsp. ground white pepper 2-3 dashes ground ginger 1 c. frozen Asian vegetable blend or stir-fry vegetables 1/2 c. cooked, diced chicken 4 eggs 1/4 c. chopped green onions
What to do:
1. Combine broth, vinegar, soy sauce, pepper and ginger in large saucepan; bring to a boil. Add vegetable blend; return to a boil. Reduce heat to medium; simmer until vegetables are tender, about 2 to 3 min. Add chicken; simmer 2 min. 2. Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, Slip egg into simmering soup. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 min. Do not stir. 3. Ladle soup into bowls and top each with a poached egg and 1 Tbsp. green onions. Serve immediately.
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