I still had several chicken backs to make into chicken broth/stock and shredded chicken. Then my MIL gave me 12 zucchini on the day that we expected to have our first real frost (I gave 4 to my friend Ana and 4 to Vengie). This soup is another (healthy) way to make use of all these ingredients that I had, especially with the weather becoming quite chilly. All kids love this, including my fussy stepd, who first liked the crab soup that I previously served, and now looks at all such egg-drop-py soups as one and the same, so she and my boys always gobble it up.
Do not be overwhelmed by the amount of zucchini here. Shredded zucchini blends well with the soup that you (or the kids) will hardly notice its presence.
2 quarts chicken stock/broth (see how I make this here)
2 cups shredded zucchini
1 cup shredded chicken meat
salt and pepper to taste
1 tbsp cornstarch dissolved in 1/4 cup cold water
1 egg, lightly beaten
Boil broth/stock with the chicken meat. Add shredded zucchini and wait for the soup to come to boil again. Stir in cornstarch-water gradually until desired consistency, then add the beaten egg in a slow stream while stirring. Serve hot!