I began making this authentic hot and sour soup recipe almost 50 years ago ... You only need a 1/4 cup. Chicken broth or low ...

Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot.

This quick chicken and sweetcorn soup is a perfect way ... Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls ...

This Greek chicken and rice soup made with egg and lemon ... Add a couple of ladlefuls of the hot soup to this mix to temper the lemon and egg, whisking constantly, before adding the lot back ...