Egg Drop Soup II recipe

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Ingredients

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

Nutrition Info

26.5 calories
carbohydrate: 2.1 g
cholesterol: 46.5 mg
fat: 1.2 g
fiber: 0.1 g
protein: 1.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 18.2 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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