So I’ve been saying for quite a while now that I want to make my own homemade egg drop soup. I love it so much I could eat it every day! Here is a quick, easy egg drop soup recipe that has basic ingredients you can probably find laying around your kitchen. It is bound to make your taste buds sing!
I Paired mine up with a chicken stir fry, which I will also share the recipe to. This is an easy quick dinner that is low in fat and super healthy!
Total cook time: 15 minutes
4 cups low sodium chicken broth
1/8 teaspoon ground ginger
1/3 bundle chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
Pour 3 of the 4 cups of chicken broth into a large sauce pan.
Stir in salt, ginger & chives, and bring to a healthy boil.
In a small bowl, combine the remainder of the broth and cornstarch until you get a creamy lump free texture.
Stir in the starch mixture to the saucepan slowly.
In a small bowl, whisk the eggs with a fork, then drizzle into the sauce pan a little at a time, stopping frequently.Turn off the heat and Voila!
I also paired this recipe with a quick chicken stir fry.
Total cook time: 20 minutes
1 small onion sliced
1 green bell pepper cut in strips
1 red bell pepper cut in strips
20ish baby carrots quartered long ways
2 lg chicken breasts
1 tbs soy sauce
1 tbs garlic powder or minced garlic
pinch of pepper
2 tsp olive oil
Cut chicken breast into small pieces and cook in a skillet with the olive oil. When the chicken is white and about done, add the garlic, soy sauce and pepper. Stir well. Then add all the veggies at once. Be sure to cook with the lid off to help the veggies stay somewhat crisp. Cook until the chicken is fully cooked and the veggies have reached desired consistency. (Cook longer for softer veggies…it wont hurt them) Serve over rice if desired.