By Rebecca Van Fossen
Egg Drop soup
4 cups of chicken broth( I used chicken base with 4 cups of water), two chopped carrots (you could also add corn, peas, celery or potatoes...whatever you want), garlic powder to taste, black pepper and salt to taste. Warm up broth, keep it low until carrots soften slightly. Drop two eggs in it. When eggs are cooked through (they should look like fried eggs that are cooked all the way through) and carrots are soft enough to your liking it is done. you can break up the egg into pieces to share with others if you desire. sprinkle green onions on top if desired.
Updated at: Thu, 17 Aug 2023 13:34:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
1
Low
Nutrition per serving
Calories47.9 kcal (2%)
Total Fat3.1 g (4%)
Carbs2.5 g (1%)
Sugars0.1 g (0%)
Protein2.8 g (6%)
Sodium805.3 mg (40%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
4 cups of chicken broth( I used chicken base with 4 cups of water), two chopped carrots (you could also add corn, peas, celery or potatoes...whatever you want), garlic powder to taste, black pepper and salt to taste. Warm up broth, keep it low until carrots soften slightly. Drop two eggs in it. When eggs are cooked through (they should look like fried eggs that are cooked all the way through) and carrots are soft enough to your liking it is done. you can break up the egg into pieces to share with others if you desire. sprinkle green onions on top if desired.
Step 2
Serve with bread, crackers, biscuits, corn bread, or tortilla chips.
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