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Chicken Egg Drop Soup for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

3 1/2 cups (1 lb 8 oz or 1-No. 2 1/2 can) Soup and Gravy base, chicken
6 gallon water, boiling
1 1/2 quart (30 eggs) eggs, whole, well beaten
6 2/3 cups (1 lb 4 oz) onions, green, chopped (optional)

Stir Soup and Gravy base into boiling water. Pour well beaten eggs slowly into boiling
soup, stirring with a spoon until all eggs are added. Bring to a boil; cook 3 minutes.
Add onions.

NOTE:
1 lb 8 oz fresh green onions A.P. will yield 1 lb 4 oz chopped green onions.




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