Egg Drop Soup I recipe

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Ingredients

4 cups water
4 cubes chicken bouillon
2 eggs
1 teaspoon dried parsley
1 tablespoon dried minced onion
1 tablespoon cornstarch

Nutrition Info

56.2 calories
carbohydrate: 3.9 g
cholesterol: 93.6 mg
fat: 2.7 g
fiber: 0.1 g
protein: 4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1187.9 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.

  2. Lightly beat eggs together. Gradually stir into soup.

  3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

Recipe Yield

4 servings

Recipe Note

A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!

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