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Egg Drop Soup

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So fast, so easy!!
Soup
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2 cups chicken broth
1 cup water
2-3 eggs (slightly beaten)
2 Tablespoons cornstarch - dissolved in 1/2 cup COLD water
​salt and pepper to taste
1/4 tsp nutmeg (optional)
​1/4 tsp grated ginger (optional)
chopped green onions (optional)
Optional Ingredients:  
chopped cooked chicken or shrimp
​cooked corn
Serve alone, with rice vermicelli noodles, or with rice.
  1. In a large soup pot, bring chicken stock and water to a boil over medium heat.  (If you're adding additional ingredients - add them now.)
  2. Dissolve cornstarch in cold water, stirring.
  3. Add cornstarch and water mixture to soup, stirring until thickened and returned to boil.
  4. Beat eggs in a bowl and SLOWLY drizzle into the soup.  Stir soup for a minute or two.  Remove from heat.
  5. Top with chopped green onions and serve immediately.  (It's not that great the next day.)
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index