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Egg Drop Soup |
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Serves: 6 Print this Recipe2 14-ounce cans chicken broth or 2 cups boiling water into which 4 chicken bouillon cubes have been dissolved 1/2 cup water chestnuts diced 1 tablespoon cornstarch 2 1/2 tablespoons water cold 1/4 cup green onions cut in 1/4 -inch pieces 1 egg slightly beaten 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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