Egg Drop Soup
Servings: 4
Ingredients:
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
1 can creamed corn
2 tablespoons chopped green onion
Directions:
1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. Remove from heat, pour beaten egg into soup, stirring constantly in one direction for 1 min.
3. Mix in creamed corn. Garnish with green onions.
ALL RIGHTS RESERVED © 2011 Allrecipes.com adapted by Maria
Printed from Allrecipes.com 2/17/2011
My notes: I doubled the recipe, and to prevent the eggs from scrambling when I put them in, I :1. turned off the heat right before adding the eggs, 2. streamed them in very slowly from up above, 3. Stirred swiftly in ONE direction for 1 minute to ensure that the eggs were fully cooked.
YUM!
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