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Jan's Egg Drop Soup


Course : Soups
Source:
Serves: 4
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Ingredients:


40 ounces chicken broth

1/4 cup corn starch

1 medium carrot minced

1/4 teaspoon Garlic salt to taste

1/4 teaspoon Pepper to taste

2 large eggs

1 bunch green onion chopped
 

Preparation / Directions:


In a sauce pan, heat chicken broth. Stir in corn starch. Add minced carrot, garlic salt and pepper. Bring to boil. Turn off flame and cool just slightly. In another bowl, beat two eggs well. Add eggs to hot soup mixture slowly, stirring constantly with a wire whisk. Add finely chopped green onion. Serve and enjoy!

1 Kitchen's say:
  (3 3/4 Stars!)
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