Recipe: Chicken and Egg Soup
This is a new recipe I've invented using things I can often get from my local food bank. It's easy, filling, and pretty nutritious.
To a pot, add:
1 can condensed cream of chicken soup
2 cans water
1 cup mashed winter squash
Stir until smooth. (You may want to use a whisk.)
Heat until simmering, then drizzle in:
2 eggs
(You can add them straight from the shell, but cracking them into a bowl first and breaking up the yolks will yield slightly better results.)
Stir a bit more while the eggs solidify.
Sprinkle pepper to taste.
Enjoy!
You could also try this with other cream soups, though I have not done that.
(The squash is something I often have on hand. I bake a squash, scrape out the flesh, and freeze it in small containers. I've always used delicata squash for this soup because that's what my fooba has had this year.)