Home > Recipes > Egg Drop Soup

Egg Drop Soup Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

“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

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Egg Drop Soup Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep/Total Time: 15 min.

Ingredients

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 egg, lightly beaten
1 green onion, sliced

Directions

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. Yield: 4 servings.

Nutrition 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.

Egg Drop Soup published in Simple & Delicious September/October 2006, p19