Egg Drop Soup

Serves: 3
Total Calories: 656


2 tablespoons potato starch flour
dash salt
3 cups chicken broth
1 cup frozen corn
1 egg, beaten


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.

Nutritional Facts:

Serves: 3
Total Calories: 656
Calories from Fat: 54

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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