Egg Drop Soup II

4.2
(265)

This is a quick and easy recipe that tastes really good. To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg.

16
16
16
16
Servings:
4
Yield:
4 servings

Ingredients

  • 2 (14.5 ounce) cans chicken broth

  • 1 tablespoon cornstarch

  • 1 egg, lightly beaten

  • 2 tablespoons chopped green onion

Directions

  1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.

  2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

Nutrition Facts (per serving)

27 Calories
1g Fat
2g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 27
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 47mg 16%
Sodium 18mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 2g
Vitamin C 1mg 3%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 25mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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