On 9/4/2019 9:09 AM, Gary wrote:
> " wrote:
>>
>> On Tuesday, September 3, 2019 at 8:37:18 AM UTC-5, Gary wrote:
>>>
>>> I often stir in a beaten egg to chicken soup at the end. I've
>>> always known it called, "feathered soup." Martha Stewart calls it
>>> that too. Anyway, it adds some body and nutrition to your soup. I
>>> like it.
>>>
>> Your soup has no body or nutrition unless you stir a beaten egg into it???
>> If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
>> while your soup is simmering.
>
> Don't change my words, Joan. I said it added *extra* nutrition
> and added more body to the broth. I sometimes do use barley and
> often egg noodles. Still a beaten egg stirred in to a serving is
> a nice touch.
>
Beaten eggs stirred into chicken broth is how you make egg drop (or egg
flower) soup. And yes, it adds a bit of body. There's nothing at all
wrong with adding an egg for additional protein to chicken soup, joan.

I love barley but I prefer to use it in hearty beef soups. As always, YMMV.

Jill