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Recipe
Chicken Egg Drop Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1795g | |
| Calories 351 | |
| Calories from Fat 86 | 25% |
| Total Fat 9.53g | 12% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 4844mg | 202% |
| Potassium 1834mg | 52% |
| Total Carbs 38.29g | 10% |
| Dietary Fiber 9.8g | 33% |
| Sugars 7.2g | 5% |
| Protein 25.85g | 41% |
Ingredients Convert Measures
- 1 scallion or possibly green onion
- 2 stalks celery
- 6 c. chicken stock
- 3 tbsp. cornstarch
- 3 tbsp. cool water
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 Large eggs
Directions
- Chop both scallion and celery fine (measures about 1 c. when minced). Cook in 1/2 c. boiling water for 2 min. Add in chicken stock and cook to the boiling point. Make a smooth paste of cornstarch and cool water, stir into stock slowly and add in sugar, salt, and pepper. Cook, stirring constantly, till bubbly. Reduce heat and dribble in beaten egg. Stir till egg mix separate into shreds. (Takes 1-2 min.)
