egg drop soup

egg drop soup
  • 2 (14.5 ounce) cans chicken broth
  • 1 tablespoon cornstarch
  • 1 egg, lightly beaten
  • 2 tablespoons chopped green onion


  1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
  2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

03/13/2017
egg drop soup, Soup recipe PT10M PT2H 6 435 calories

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