“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.”
- 3 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 egg, lightly beaten
- 1 green onion, sliced
- 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.
Originally published as Egg Drop Soup in Simple & Delicious September/October 2006, p19
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