Chicken & Egg Drop Soup
Low-Sodium Chicken Broth
cooked & chopped
optional, thinly sliced
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.
Recipe courtesy of https://www.frugalmomeh.com