Serves: 3
Total Calories: 656
Combine potato starch and salt in a medium saucepan. Slowly add chicken broth, stirring with a whisk to prevent lumps.
Add corn. Heat over medium high heat, stirring continually, until boiling. Decrease heat to medium.
Drizzle beaten egg into the soup, slowly stirring with a spoon. (If you use a whisk here, the egg breaks up too much.)
Remove soup from heat and serve hot.
Makes 3 full servings or 6 appetizer size servings.
This Egg Drop Soup recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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