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Egg Drop Soup
- 1 3 1/2- to 4-pound chicken
- 6 carrots, peeled
- 4 celery stalks
- 1 large yellow onion, quartered
- 2 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 cup uncooked long-grain white rice
- 2 lightly beaten eggs
- 4 scallions (white and light green parts), thinly sliced
Directions:View on Real Simple
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