Whisking the eggs into this soup at the last minute ensures a silky texture. Slideshow: More Crock Pot and Slow Cooker Recipes 

Ian Knauer
August 2014

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© Ian Knauer

Recipe Summary

active:
20 mins
total:
6 hrs 30 mins
Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the chicken with the ginger, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

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  • Heat a slow cooker on high until hot. Add the chicken mixture to the slow cooker and brown, stirring occasionally, until golden, about 6 minutes. Reduce the heat to low and stir in the stock and soy and cook until the chicken is very tender, 6 to 8 hours.

  • Remove the chicken and shred with two forks, then return the chicken to the slow cooker. Increase the heat to high. Whisk together the eggs with the sesame oil and a pinch of salt. Whisk the egg mixture into the hot soup then season with salt and pepper to taste. Serve the soup topped with the scallion greens.

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