The prep

Chicken Spinach Egg Drop Soup: half pound of baby spinach, 2 eggs

The cooking process, a chef walk through

Start by preheating a pan, high, for cooking the chicken drum stick, fill it up with water, 2/3 way and put the drum sticks in it. Next, wash the white rice in a pot when finish, fill it with water equal parts with rice and turn on the high heat to start.

Then preheat another large pan (big enough to boil a pound of broccoli ), filled little over half way and turn on the high heat then
take out and wash the broccoli crown and put them in the pot when the water starts to boil.

Now get a small pan, put in about 3 table spoons of water and open the can of refried beans and put it in the pot, turn the heat on medium low to simmer.

Next, diced the tomatoes and beat the 2 eggs while waiting for the chicken drum sticks, broccoli and rice to cook.

When the water in the rice is boiling, cover it with a lid and turn the heat low to simmer. When the broccoli is finish in the boiling water, drain the water from the pot and spread the broccoli evenly throughout the pot. We are now ready for the rice when it is cooked, just spread the rice evenly over the top broccoli. At this time the refried beans should be simmering, just spread evenly to top
it off on the rice. Now check for the chicken drum sticks when the water is boiling, measuring the internal temperature to around 175 F. When ready, fish the drum stick out to a flat plate, taking a fork and a steak knife then separate the meat from the bones then dice the meat and layer it on top of the refried beans. To finish, top it off with the diced tomatoes.

On to the soup, throw chicken bones back into the soup, should still be simmering, then put in the spinach. While the soup is simmering, add the egg while stirring the soup; this would make the egg texture smooth and string like, turn off the heat to finish.

Now, your chicken soup and refried bean pie is ready for dinner!