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Egg Drop Soup

Serves: 6
Total Calories: 1,175

Ingredients

2 (14-ounce) cans chicken broth or 2 cups boiling water into which 4 chicken bouillon cubes have been dissolved
1/2 cup water chestnut diced
1 tablespoon cornstarch
2 1/2 tablespoons water cold
1/4 cup green onion cut in 1/4 -inch pieces
1 egg slightly beaten

Directions:

Bring chicken broth to boiling in large saucepan. Add water chestnuts and cook for another 1/2 minute. Dissolve cornstarch in cold water. Add some hot soup to cornstarch mix stir cornstarch into soup in saucepan. Stir until soup thickens. Add onion. Remove from heat and slowly pour in egg while stirring gently.

Nutritional Facts:

Serves: 6
Total Calories: 1,175
Calories from Fat: 82

This Egg Drop Soup recipe is from the Menu Planner Cookbook. Download this Cookbook today.


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