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Chicken Egg Drop Soup Recipe

Who wants takeout when it tastes better homemade? This quick and easy soup is ideal for chilly days. You'll love the addition of tender chicken.

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Chicken Egg Drop Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 1 Servings

10 30 40

Ingredients

1-1/2 cups reduced-sodium chicken broth
1 slice peeled fresh gingerroot (1/4 inch thick)
1 small garlic clove, peeled
1-1/2 teaspoons cornstarch
1 tablespoon water
1/4 cup cubed cooked chicken
1 egg, lightly beaten
1 tablespoon sliced green onion

Directions

In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic.
Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 1 serving.

Nutritional Facts 1 cup equals 178 calories, 8 g fat (2 g saturated fat), 243 mg cholesterol, 956 mg sodium, 6 g carbohydrate, trace fiber, 21 g protein.

Originally published as Chicken Egg Drop Soup in Cooking for 2 Winter 2009, p42