Easy Egg Drop Soup Recipe #174026
Easy and yummy. Perfect for sick tummies.
5 min | 5 min prep
SERVES 2
- 14 ounces chicken broth, 1 can
- 2 eggs
- 1 teaspoon cornstarch (optional)
- salt (optional) or onion salt (optional)
- 1 green onion, chopped
- Heat broth in saucepan to boiling.
- Meanwhile, scramble eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
- Remove pan from heat once broth is boiling.
- GENTLY stir in eggs. The more you stir the smaller the egg 'drops' will be.
- Taste. Add salt if desired. Onion salt is really yummy here!
- Garnish with chopped green onion.
- NOTE: for sick tummies try adding a little lemon juice and leave out the salt and onion. This was the ONLY thing my Daddy could eat when going through chemo.
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5 stars