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Servings:
 
  • 2 (14.5 ounce) cans chicken broth
  • 1 tablespoon cornstarch
  • 1 egg, lightly beaten
  • 2 tablespoons chopped green onion
Egg Drop Soup II
Submitted by: Patsy
Avg. Member Rating:
*****
Recipe provided by:
Allrecipes
Overview
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.
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.
Nutrition
Servings Per Recipe 4:
  • Amount Per Serving
  • Calories: 42
  • Total Fat: 1.8g
  • Cholesterol: 58mg
  • Sodium: 1017mg
  • Total Carbohydrates: 3.2g
  • Dietary Fiber: 0.1g
  • Protein: 2.7g

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