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Egg Drop Soup |
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Serves: 6 Print this Recipe4 cups chicken stock, homemade 1/4 cup green onions, sliced (1/4-inch pieces) 1 egg 1 egg white, slightly beaten 1 teaspoon soy sauce Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! This soup is good for lunch with a sandwich or good before a Chinese-style dinner entrée like Beef and Snow Peas. 1. Bring chicken stock to boil in a large saucepan. Add onions. 2. Remove from heat; slowly pour in egg and egg white, stirring gently as you pour. Add soy sauce and serve. Variations 1. Add peeled, thinly sliced fresh gingerroot for extra stock flavor, but caution everyone not to eat it -- it's hot! 2. If you like, you can thicken the soup slightly with 2 teaspoons cornstarch mixed with 2 tablespoons cold water stirred into the boiling stock in step 1. Food exchanges per 2/3-cup serving: Up to 3 servings (2 cups) FREE Egg Drop Soup is from the Cook'n for Diabetics collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Minestrone Navy Bean Soup Matzo Ball Soup Matzo Balls Manhattan Clam Chowder Corn Chowder Vegetable-Beef Soup Split Pea Soup Vegetable Soup Lentil Soup Potato and Turnip Soup Greek Lemon Soup Open-Faced Tuna Melts Pita Pockets Mini Pizzas Sloppy Joes Baked Macaroni and Cheese Baked Beans Turkey Chili Chili Deluxe with Vegetables New Potato Salad German Potato Salad Coleslaw Special Fruited Coleslaw |
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