Egg Drop Soup

[chicamarun]

Cold windy day?

Quick and easy!

4 cups chicken broth
snipped chives
4 eggs
thickener
1 tbsp soy sauce

beat the eggs in a bowl and leave aside

heat the chicken broth and chives until boiling
add thickener if desired
when broth is boiling, stir in eggs while stirring in 1 direction
add soy sauce stir and remove from heat

Serve!

So far this makes about 4-6 servings depending on if it's your main meal. My kids even like it!

Came out to be about 1.09 carbs per serving when you make it into 6 servings

[Miss Phode]

Re: Egg Drop Soup

What kind of thickener did you use? Once upon a time I saw this stuff called Thick not Thin or something like that, that is supposed to be legal, and talked myself out if it because of the price. Now I wish I had it.

[chicamarun]

Re: Egg Drop Soup

It's something like that - I've actually had it for years and it has kept really well. It's just a different brand and if I remember correctly it was cheaper.

BUT - it's not a needed ingredient for this recipe. My husband wanted the soup a little thicker which is how the restraunts have it I guess and so I added a little

[Atkid]

Re: Egg Drop Soup

Sounds good, I will be preboiling chicken for grilling tonight so I will be sure to save my stock!

[chicamarun]

Re: Egg Drop Soup

You can add some of the chicken you save from it too! After you carve the chicken - you know - all those extra pieces you can shred off with your fingers? Just throw those into the mix also

[Miss Phode]

Re: Egg Drop Soup

Sometimes I make Stracciatella (Italian Egg Drop Soup). It's just chicken stock, a couple eggs and some parmesan cheese. You boil the stock and mix the parm & eggs together in a small bowl. Once the stock starts boiling you dump in the egg/cheese mixture and shut off the heat. You don't even have to stir, the boiling broth stirs itself.

[Atkid]

Re: Egg Drop Soup

Sometimes I make Stracciatella (Italian Egg Drop Soup). It's just chicken stock, a couple eggs and some parmesan cheese. You boil the stock and mix the parm & eggs together in a small bowl. Once the stock starts boiling you dump in the egg/cheese mixture and shut off the heat. You don't even have to stir, the boiling broth stirs itself.

I ended up making your version since I didn't have the chives for the other. My mouth is drooling for more it was so good.

Has anyone ever made soup with the canned broth, or does it not come out as well?

[chicamarun]

Re: Egg Drop Soup

I use the boxed organic broth I get at costco. They stopped carrying the canned version I think. It was just as good...

I want to try it with the cheese soon!!