Chicken, Vegetable and Egg Soup Recipe

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Chicken – 200 gms, cooked and cubed
Spinach – 150 gms, chopped
Dried Black Mushrooms – 10, soaked in hot water
Onion – 1, sliced
Fresh Ginger – a few thin slices
Chicken Stock – 1 cup
Eggs – 3
Salt as per taste

1. Drain the mushrooms.
2. Discard the stems and retain the caps whole.
3. Pressure cook the chicken, mushrooms, onion and ginger for 10 minutes.
4. Place the stock in a separate pan.
5. Add the spinach and simmer till tender.
6. Add the chicken mixture and salt.
7. Let the soup simmer.
8. Beat the eggs and make thin omelettes.
9. Shred them and add to the soup.
10. Serve hot.

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