The list of ingredients is quite simple:
8 cups of chicken broth
1 package of Estrella pasta (small star shapes), but I like to use Moderna Brand Vermicelli (same as the restaurant) This can be modified to your personal preference.
dash sea salt
dash white pepper
you can add a small can of shredded chicken to this if you like
In a large stock pot, bring the chicken broth to a boil. Once the broth is boiling add a full handful of pasta per person to the pot. Boil the pasta for 1 minute, then add the eggs to the boiling stock (1 per person). (of course these times may vary depending on the pasta you choose......the eggs need about 4 minutes to properly poach)
When 5 minutes are complete (or longer if the eggs are not cooked to your liking) use a slotted spoon and distribute the eggs (1 each) to each person's bowl. Top them with pasta, broth, salt, and pepper.
This recipe is found in nearly every Mexican home and throughout the SW. It is very much akin to the old chicken soup recipes from many Americans and immigrants for many years, but the addition of the poached eggs really tops it off. The addition of the white pepper, vermicelli, and shredded chicken is my personal touch. We love it served with crusty bread or garlic bread sticks. This is the perfect comfort food for cooler weather, be it early spring, late fall, and of course winter. We chose it for our "Pheasant Hunting Opening Eve" supper. It is very easy to prepare, taking minimal time to put on the table. If you serve it piping hot the steam is sure to help clear any congestion. It works very well for us on the road in the RV over the winters.
" A mind that is stretched by a new experience can never go back to it's old dimensions"
Oliver Wendell Holmes
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