Homemade Egg Drop Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 Eggs

4 cups chicken stock

1 tablespoon cornstarch

1 tsp. ground ginger

¼ tsp. garlic salt

⅛ tsp. Black Pepper

3 scallions, sliced

Directions

Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.

In a small bowl, whisk 2 Eggland's Best eggs. Set aside.

When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.

Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

Nutrition

• Serving Size: 1 g
• Calories: 135
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 100 mg
• Sodium: 480 g
• Total Carbohydrate: 12 g
• Dietary Fiber: 0 g
• Total Sugars: 4 g
• Protein: 9 g