I wanted to try my hand at egg drop soup – it always looks so delicate and is really satisfying, but I’ve never tried it at home. It was super simple and really tasty! I used low sodium chicken broth, and it needed just a little bit of salt to make the flavors really sing. This is super simple and comes together pretty quickly.
Egg Drop Soup II
allrecipes.com – Patsy
“This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg.”
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, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
2. Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
3. Remove soup from heat immediately, divide into four portions and garnish with green onions.
MacGourmet Rating: 4 Stars