Egg Drop Soup I

81 Reviews

“A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!” - by Denise Smith

Ingredients

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

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Metric US

Original recipe yields 4 servings

Directions

In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
Lightly beat eggs together. Gradually stir into soup.
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.

Nutrition

Amount Per Serving (4 total)

Calories
56 cal
3%

Fat
2.7 g
4%

Carbs
3.9 g
1%

Based on a 2,000 calorie diet

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Reviews (81)

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gapch1026

Nov. 25, 2008

"This is the easiest egg drop soup I've made and it's good! I used a ratio of one can of chicken broth and 2 eggs to make it a little more filling. Green onion instead of minced was nice because it a..." See moredded color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce. To make nicely shaped egg "shreds" in the soup, stir the broth in ONE direction. Slowly add the egg while stirring in that same direction. "

JEDIRACHAEL

Jan. 25, 2004

"This is a great recipe! The broth was a little salty because of the cubes, so next time I will add another cup of water. Didn't have corn starch, so I used flour - and the chunks of flour that gathe..." See morered made little yummy dumplings. VERY VERY EASY!!!!!!!!!!!"

STEFANIE77

Jan. 25, 2004

"This recipe was easy and delicious. I would find soya sauce too powerful for this dish... so throwing in some green onions and ginger instead did the trick. The second time I made it I added mushro..." See moreoms, which was a good complimentary texture to the egg."

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