Recipe: Egg Drop Soup

Egg Drop Soup I

"A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!"

INGREDIENTS

    * 4 cups water
    * 4 cubes chicken bouillon
    * 2 eggs
    * 1 teaspoon dried parsley
    * 1 tablespoon dried minced onion
    * 1 tablespoon cornstarch

DIRECTIONS

   1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
   2. Lightly beat eggs together. Gradually stir into soup.
   3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

 

Egg Drop Soup II

"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."

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, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
   2. Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
   3. Remove soup from heat immediately, divide into four portions and garnish with green onions.