Egg Drop Soup

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Servings: 2
READY IN
5mins
Ingredients
  • 14 ounces chicken broth, 1 can
  • 2 eggs
  • 1 teaspoon cornstarch (optional)
  • salt (optional) or onion salt (optional)
  • 1 green onion, chopped
Directions
  • Heat broth in saucepan to boiling.
  • Meanwhile, whisk the 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.