Egg Drop Soup


What you need:

-1 1/2 tablespoons cornstarch

-1 tablespoon water

-4 cups low sodium chicken broth

-1 1/2 tablespoons low sodium soy sauce

-1 garlic clove, minced

-1/4 teaspoon fresh grated ginger

-1/2 cup shredded cooked chicken

-1/2 cup shredded carrot, divided

-1/3 cup frozen peas

-2 eggs, lightly beaten

-fresh parsley leaves, for garnish

How to:

In a small bowl, whisk together the cornstarch and water until smooth. Set aside. In a large saucepan over medium high heat, add the chicken broth, soy sauce, garlic, and ginger. Bring to a boil, reduce the heat and gradually stir in the cornstarch mixture. Simmer for 4 to 5 minutes. Add the chicken, 1/3 cup of the carrot and the peas to the mixture. Continue to cook for 3 to 4 minutes. Gradually drizzle the egg into the mixture, stirring, then remove from the heat. Serve hot, garnished with the parsley and reserved carrot. 

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