Chicken Egg Drop Soup Recipe

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Chicken Egg Drop Soup Recipe

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3 1
Publisher Photo
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.
MAKES:
1 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
1 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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

Nutritional Facts

1 cup: 178 calories, 8g fat (2g saturated fat), 243mg cholesterol, 956mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 21g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Egg Drop Soup in Cooking for 2 Winter 2009, p42

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