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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âWe 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. âI got the recipe from Grandmaâs old cookbook,â Amy recalls. âAnd when my kids were slow to enjoy eating meat, this âsouperâ-quick dish provided them with easy-to-digest egg protein.â Ingredients:
3 cups chicken broth |
1 tablespoon cornstarch |
2 tablespoons cold water |
1 egg, lightly beaten |
1 green onion, sliced |
Directions:
1. 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.
2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.
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