Lunch: Ginger Scallion Egg-Drop Soup

Recipe by Melissa Roberts It's only natural to use leftover chicken broth (from Blade Steaks with Rosemary White–Bean Purée) to make chicken soup. But what a soup! Steeping ginger and scallion greens in the stock and then poaching the chicken in it is a

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Ginger Scallion Egg-Drop Soup

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

6 scallions, divided
2 cups water
1 1/2 cups reduced-sodium chicken broth
1 (2-inch) piece peeled ginger, sliced
1 skinless boneless chicken breast half (6 to 8 ounces)
2 large eggs, lightly beaten
1/4 teaspoon white pepper (optional)

Instructions

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
Meanwhile, chop remaining 3 scallions and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

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