With the cool weather lately, I’ve been really itching for a nice hot bowl of soup when I get home from work. Unfortunately, many soups are time-consuming! When I’m short on time, I always fall back to this quick, low-fat and tasty egg drop soup!
It takes about 15 minutes to make and hits the spot every time! Give it a try and let me know what you think!
Yield: 4
Ingredients:
3 ½ cups chicken stock
1 tablespoon cornstarch
1 egg, well beaten
2 tablespoons sliced green onions
Kosher salt
Fresh ground white pepper
Instructions:
1. Heat the chicken in a saucepan over medium-low heat.
2. Measure cornstarch into a small bowl.
3. In another bowl, beat the egg well with a fork
4. Check on the heating chicken stock – you will want it very hot, but not boiling.
5. Once the stock is very hot, remove about a cup and mix with the cornstarch.
6. Whisk well and then add back to the chicken stock on the stove.
7. Cook, stirring until slightly thickened.
8. Add salt and pepper to taste.
9. Slowly pour in the well-beaten egg.
10. Remove from heat and serve immediately.
Nutrition Information:
Calories: 102
Fat: 3.8 g
Sodium: 318 mg
Protein: 6.9 g
Source: RecipeZaar