Egg Drop Soup I

Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.

• Calories: 56 Calories

Ingredients

• 2 eggs
• 1 tablespoon cornstarch
• 4 cups water
• 1 tablespoon dried minced onion
• 1 teaspoon dried parsley
• 4 cubes chicken bouillon

Recipe Instructions

Step 1

In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.

Step 2

Lightly beat eggs together. Gradually stir into soup.

Step 3

Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.