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“We start many stir-fry meals with this easy Egg Drop Soup, which cooks in just minutes flat," writes Amy Corlew-Sherlock from Lapeer, Michigan. "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 recalls. “And when my kids were slow to enjoy eating meat, this ‘souper’-quick dish provided them with easy-to-digest egg protein.”
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 39 calories, 2 g fat (trace saturated fat), 53 mg cholesterol, 714 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.
Originally published as Egg Drop Soup in Simple & Delicious September/October 2006, p19
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Reviewed on Nov. 14, 2011 by 2sissy10
EXCELLENT AND SIMPLE!!! Stuff you already have on hand for an awesome warmup!!
Reviewed on May. 05, 2011 by jcackler
great and easy! Using the other comments I increased the chicken stock to 4 cups, used 2 Tablespoons of corn starch , 2 eggs and some frozen corn to make a slightly larger batch.
Reviewed on Mar. 24, 2011 by valanddansmith
This was great!!! My daughter loves egg drop soup and she thought this one was right up there with the Chinese places we order from. We were fine with the consistency of the soup, but if you like it a little thicker, you'll probably need a little more cornstarch. Definitely double the recipe if you have a family of 4 or more... One recipe would not have been near enough for my family of 5. I doubled it, and we polished off the whole pot!!!!
Reviewed on Mar. 04, 2011 by keverwann
This was just okay. It tasted pretty boring, compared with any of the various egg drop soups we have had at restaurants. It did reheat well, though.
Reviewed on Jan. 24, 2010 by angelasandoval
This was quick, easy and tasty! We thought it needed to be thicker so next time I think I'll double the cornstarch. I also threw in about 1/2 c. frozen corn (like our favorite Chinese restaurant's).
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