Drop It Like It's Hot: Egg Drop Soup!

I make this simple soup whenever I get a craving for chinese food but don't have the funds to get takeout (curse you unemployment.) I've heard of some people doctoring it up with some freshly grated ginger or soy sauce but I omit them since I usually don't have ginger on hand and I'm not to crazy about adding sodium to dishes.

1 quart chicken brooth

1 egg *beaten well

Bring chicken broth to a boil. Remove from heat. Slowly stir in the egg and let cook for an additional minute. That's it! I like to use a whisk when stirring in the egg to create smaller ribbons but you can also stir it in with a fork. Sometimes I'll throw in a handful of egg noodles since they take about 5 minutes to cook up.

Chicken Pot Pie Without the Pie

I was going to snap a picture on my craptastic tmobile phone but when I made this the other night it disappeared!
I like pot pie but I didn't want to mess around with making a dough from scratch so I grabbed what I already had on hand and made pie-less version :)
I chopped up a few carrots, 2-3 potatoes, and grabbed a handful of frozen peas I had in my freezer waiting to be used. I buy chicken tenders in bulk, and divide and freeze in family meal portioned bags, so I pulled out a bag and cut those suckers up in bite size pieces. I cracked open a can of cream of chicken and combined everything in a random casserole dish. I baked it at 350 degrees for at least 30 minutes.
The cream of chicken soup really cooked down to a nice thick goodness of flavor heaven, next time I may use two cans but I only had one in my lazy susan, that girl needs to get her act together and stock up more often! :)
This would be great to try in the crock pot too. With the temps finally warming up in Scranton I plan to be digging up my yard and prepping for my veggie garden so I will be abusing I mean utilizing my crock pot so I can stay outdoors and not worry about dinner that night.