Chicken 'n' Egg Drop Soup

This is a variant of Ye Olde Tastye Chickene Souppe that I just stumbled upon and really liked. The egg adds a subtle but enjoyable flavor and texture, and makes the soup more visually interesting. All ingredients measured after being cut into bite sized pieces.

• Olive oil
• 1lb chicken
• 1-2c onions, green onions, or leeks
• 3/4 lb mushrooms
• 2 qt broth or equivalent from bullion (or use less with more water to make less salty)
• 1/2 head of cabbage
• 1-2c potatoes
• 1/2 lb pasta (I used a mixture of veggie shells, rotini, and some other thick stubby shapes)
• several eggs

Sauté chicken and onions in olive oil in the bottom of an 8-quart stock pot until starting to brown. Add mushrooms; sauté another 2 minutes. Add broth, cabbage, potatoes, and pasta and cook until pasta is done (if using short-cooking small pasta, wait to add it until the potatoes have had a few minutes head start). Now, the "egg drop" part - I just did this in my own bowl right before eating, and used one egg; hence not having a count. The soup should be basically boiling hot when you do this, so either in a bowl straight out of the boiling pot or in the pot itself while simmering. Beat the egg, then drizzle it in with a fork, stirring every few drizzles. The egg should cook immediately.

Nom nom nom.