Chicken & Egg Drop Soup

This easy Chicken & Egg Drop Soup will taste just like your favourite Chinese take-out, only better! Soothing and comforting with silky egg ribbons, nourishing broth and delicious chicken pieces.

Chicken & Egg Drop Soup

Ingredients:

4 Cups Low-Sodium Chicken Broth
2 Large Eggs
2 tsp Cornstarch
1 tbsp Soy Sauce
2 tsp rice vinegar
2 cups chicken breast, cooked & chopped
1 green onion, thinly sliced (optional)

Directions:

Bring broth to a boil in a medium pot over medium-high heat, then reduce heat to a simmer.

Beat eggs in a small bowl. Set aside.

In another small bowl, stir 1 tbsp water with cornstarch, soy sauce and rice vinegar until smooth.

Slowly pour in the beaten eggs while stirring the soup in a circular motion.

Stir in chicken and soy sauce mixture, allow to return to a simmer then remove from heat.

Serve garnished with green onion if desired.

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Chicken & Egg Drop Soup

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Ingredients

• 4 Cups Low-Sodium Chicken Broth
• 2 Large Eggs
• 2 tsp Cornstarch
• 1 tbsp Soy Sauce
• 2 tsp rice vinegar
• 2 cups chicken breast, cooked & chopped
• 1 green onion, optional, thinly sliced

Instructions

1. Bring broth to a boil in a medium pot over medium-high heat, then reduce heat to a simmer.
2. Beat eggs in a small bowl. Set aside.
3. In another small bowl, stir 1 tbsp water with cornstarch, soy sauce and rice vinegar until smooth.
4. Slowly pour in the beaten eggs while stirring the soup in a circular motion.
5. Stir in chicken and soy sauce mixture, allow to return to a simmer then remove from heat.
6. Serve garnished with green onion if desired.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!