This is a really yummy perfect-for-a-cold-day super easy recipe. Its also easily doubled, tripled, quadrupled, etc.
For 2 servings:
What you'll need:
1 large can of chicken broth (49 oz)
pinch or two of marjoram
few shakes of garlic powder (cover the surface area of the pot)
few shakes of onion powder (cover the surface area of the pot)
about twice as much ginger powder
not quite twice as much white pepper
starch or flour (optional)
What to do:
Empty can of broth into pot, add all seasonings except chives. Bring to a roiling boil. You can let this boil as long or as short a time as you want/need. The longer it boils, the more the flavors are incorporated. I had mine on medium heat for probably 10 minutes before I cranked it up to high to let it boil for about 20 minutes.
Mine achieved a richer color after boiling so long and a fantastic flavor. Make sure to stir a few times during boiling, just to make sure the seasonings didn't get pushed up the side of the pot.
Meanwhile, beat the two eggs very well. You want to try and make sure that when you lift up with a fork through the eggs that hardly any of the egg offers resistance.
I added chives in about 5 minutes before I added the eggs. I didn't add them at the beginning because I thought they might just disintegrate (Hubby was working late and I wasn't sure when to expect him when I put the pot on).
I always need a helper for this last step - only because I don't have three hands and it is MUCH easier to have a helper than rig up a contraption like I did the first time I made this! With practive you can probably eliminate the need for a helper, but it doesn't hurt.
When you are ready to add the eggs (this is LITERALLY the LAST step before the soup is ready to be served) cut the heat off the stove and remove your pot from the heat. Have your helper hold a fork a few inches above the pot. Then pour the eggs from the bowl they were beaten in into the pot WHILE you are stirring the soup. The egg cooks instantly.
If you have practive and have beat the eggs well enough you can likely pour the eggs into the pot slowly enough that only a tiny trickle comes out at a time. The fork serves to help the egg get into whisps, instead of their being glops of egg in the soup.
If you want to make your soup a little thicker you can add some starch or flour, but it isn't necessary.