Egg Drop Soup
We start many stir-fry meals with this easy egg drop soup, which cooks in just minutes flat. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 tablespoon cornstarch
- 3 cups chicken broth
- 1 egg lightly beaten
- 2 tablespoons cold water
- 1 green onion sliced
- Carbohydrate 0.912700000391404 g
- Cholesterol 690 mg
- Fat 138.5525 g
- Fiber 0.00899999976544099 g
- Protein 171.122600000001 g
- Saturated Fat 39.65209 g
- Serving Size 1 1 servings. (928g)
- Sodium 644.386249999788 mg
- Sugar 0.903700000625963 g
- Trans Fat 11.776 g
- Calories 1982 calories
In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
